Rich and creamy with a hint of raspberry, these truffles are perfect of Valentine's Day, wedding favors and Christmas. For gift-giving, present them in mini foil or paper baking cups. Photo credit: Katie Goodman from Good Life Eats.
45_minutes
RecipePrepTime
341
RecipeCalories
5
RecipeIngredientsCount
Rich and creamy with a hint of raspberry, these truffles are perfect of Valentine's Day, wedding favors and Christmas. For gift-giving, present them in mini foil or paper baking cups. Photo credit: Katie Goodman from Good Life Eats.
45_minutes
RecipePrepTime
341
RecipeCalories
5
RecipeIngredientsCount
IngredientsList_Title 15 (2 truffles) IngredientsList_Servings
- 1 pound white baking chocolate, coarsely chopped
- 1/2 cup heavy cream
- 1 teaspoon McCormick® Raspberry Extract With Other Natural Flavors
- 1 drop McCormick® Red Food Color
- 1 package (14 ounces) white confectionary coating wafers, such as Wilton® Candy Melts®
InstructionList
- 1 Place chocolate in large heatproof bowl. Set aside. Bring cream just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add raspberry flavor and food color; stir until well blended.
- 2 Refrigerate 1 hour or until truffle mixture is firm enough to handle.
- 3 Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Refrigerate truffles until ready to coat.
- 4 Melt coating wafers as directed on package. Using a fork, dip 1 truffle at a time into the melted coating. Tap back of fork 2 or 3 times against edge of dish to allow excess coating to drip off. Place truffle on wax paper-lined tray. Let stand 1 hour or until coating is set. Store truffles between layers of wax paper in airtight container.
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NutritionInformationServing
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