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Raspberry Truffles

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Ingredients
  • 16 oz.s chopped semi-sweet chocolate
  • 1/4 C. whipping cream
  • 1/4 C. seedless raspberry preserves
  • 1 T. butter
  • 1 t. vanilla extract
  • 4 oz.s chopped semi-sweet chocolate
  • 1/4 C. cocoa
Instructions

Makes: 42. Combine all truffle ingredients; place over saucepan of barely simmering water. Bowl should not touch water. Heat till chocolate is melted, stirring occasionally. Refrigerate 30-60 min. till firm enough to roll into balls. Line baking sheets with parchment or waxed paper. Roll chilled mixture into 1" balls; place on baking sheets. Refrigerate till chilled. Melt chocolate. Dip half of truffles into chocolate; return to baking sheets. Roll remaining truffles in cocoa. Refrigerate till chilled.

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