Raspberry Truffle Cups

24
Servings
1.5h
Prep Time
10m
Cook Time
1h 40m
Ready In


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Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (20.5 g)
  • Calories 73.7
  • Total Fat - 3.4 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 4.4 mg
  • Sodium - 32.9 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 0.4 g
  • Sugars - 6.3 g
  • Protein - 0.3 g
  • Calcium - 4.8 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Melt candy coating, stirring till smooth.

Step 2

Spread 1 teaspoon coating evenly in bottom and up side of each of 24 miniature paper candy cups. Let stand until hardened.

Step 3

In 2-quart saucepan, melt chocolate over low heat, stirring constantly. Remove from heat.

Step 4

Stir in remaining ingredients except raspberries.

Step 5

Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon.

Step 6

Place raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberry.

Step 7

Place cups on cookie sheet.

Step 8

Refrigerate until chocolate mixture is firm, about 30 minutes.

Step 9

If desired, peel paper from truffle cups before serving. Store tightly covered in refrigerator.

Tips & Variations


No special items needed.

Tags : Candy

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