For a festive look, these raspberry flavored chocolate candies are piped into rosettes.

Source: Family Circle

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Recipe Summary

prep:
1 hr
chill:
1 hr
Servings:
24
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Ingredients

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Directions

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  • Melt chips in top of double boiler over hot, not boiling water. Add butter, stirring until melted. Pour in cream and liqueur, stirring until blended and smooth.

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  • Pour into small bowl. Let stand at room temperature, stirring frequently, 45 minutes or until thick enough to pipe through pastry bag.

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  • Line large baking sheet with aluminum foil. Sprinkle with finely ground pistachios or cookie crumbs. Fit pastry bag with large star tip (#7). Fill with chocolate mixture. Pipe 1-1/2-inch rosettes onto prepared sheet. If using raspberries, place 1 in center of each. Refrigerate until firm enough to pick up.

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  • Gently loosen truffles from baking sheet, using a thin metal spatula if necessary. Remove to serving plate, or store in single layer in tightly sealed container 1 to 2 days.

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