These delectable truffles are the perfect treat for your sweetheart!
| 3/4 |
|
cup whipping cream |
| 1/2 |
|
cup LAND O LAKES® Butter |
| 1/2 |
|
cup seedless raspberry jam |
| 2 |
|
(8-ounce) packages semi-sweet high-quality chocolate, chopped |
| 1 |
|
tablespoon kirsch, raspberry liqueur or orange juice |
| 1 |
|
cup chopped macadamia nuts |
| 1/2 |
|
cup unsweetened cocoa |
Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).
Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place onto waxed paper-lined pan. Cover; refrigerate 1 hour.
Roll chocolate balls in cocoa. To serve, place in mini paper cups.
Recipe Tip
Learn about gluten-free baking.
