Raspberry Truffle Cups
Created by Fizzybrat on September 13, 2017
- Servings: 24
- Prep Time: 1.5h
- Cook Time: 10m
- Recipe #28110
Ingredients
- 6 ounces vanilla candy coating (cut into pieces)
- 6 ounces semisweet chocolate (baking chocolate, cut into pieces)
- 2 tablespoons butter (or margarine, cut into pieces)
- 1/3 cup whipping cream
- 2 tablespoons liqueur (raspberry-flavored liqueur or raspberry pancake syrup)
- 48 grams raspberries (24 fresh)
How to Make
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Step 1: Melt candy coating, stirring till smooth.
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Step 2: Spread 1 teaspoon coating evenly in bottom and up side of each of 24 miniature paper candy cups. Let stand until hardened.
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Step 3: In 2-quart saucepan, melt chocolate over low heat, stirring constantly. Remove from heat.
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Step 4: Stir in remaining ingredients except raspberries.
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Step 5: Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon.
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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.
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Step 7: Place cups on cookie sheet.
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Step 8: Refrigerate until chocolate mixture is firm, about 30 minutes.
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Step 9: If desired, peel paper from truffle cups before serving. Store tightly covered in refrigerator.
Nutritional Facts
- 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