Sunday, December 11, 2011

Chocolate Raspberry Truffles

Well, who doesn't like chocolate?  Especially at holiday time!  Nothing better than the smell of melted chocolate wafting through the kitchen.  In our house, we love it.  Kevin is also a huge fan of anything raspberry.  So when I found this recipe for Chocolate Raspberry Truffles, it was a no-brainer.
Quite simply, there are very few ingredients and steps that are simple and easy to follow.  Anyone who knows how to use a wooden spoon can make these.  This is a great recipe to enlist the help of kids, since the most time consuming step in making these is rolling them into balls.
The taste of chocolate is enhanced by the slightest taste of coffee with the addition of instant coffee crystals. It adds a bit of depth to the chocolate.  The use of the raspberry preserves along with chocolate is a natural pairing.  However, I can see these made with strawberry, orange, or apricot.  I am thinking another variation would be the slightest addition of brandy to put a kick into them.  
Chocolate Raspberry Truffles

½        cup evaporated milk
¼        cup sugar
1          11 ½ ounce package milk chocolate chips
¼        cup seedless raspberry preserves
½        tablespoon instant coffee granules
¾        cup finely chopped almonds, toasted

1.  In a large heavy saucepan, combine milk and sugar.  Bring to a rolling boil over medium heat; boil and stir for 3 minutes.  Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth.  Chill until firm.  Cover and store in the refrigerator.

2. Roll into 1-inch balls; roll into almonds.  Place on waxed paper-lined baking sheets.  Chill until firm.  Cover and store in the refrigerator.

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