Bite-sized truffle beauties feature the perfect flavor pairing of raspberry and chocolate.
Raspberry Truffle Cups
- Prep Time 30 min
- Total 1 hr 35 min
- Servings 24
- Ingredients 6
Ingredients
- 6 oz vanilla-flavored candy coating (almond bark), cut into pieces
- 6 oz semisweet baking chocolate, cut into pieces
- 2 tablespoons butter or margarine, cut into pieces
- 1/3 cup whipping cream
- 2 tablespoons raspberry-flavored liqueur or raspberry pancake syrup
- 24 fresh raspberries
Instructions
-
Step1Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottom and up side of each of 24 miniature paper candy cups. Let stand until hardened.
-
Step2In 2-quart saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in remaining ingredients except raspberries. Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon.
-
Step3Place raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberry. Place cups on cookie sheet. Refrigerate until chocolate mixture is firm, about 30 minutes. If desired, peel paper from truffle cups before serving. Store tightly covered in refrigerator.
Nutrition
100
Calories
6g
Total Fat
0g
Protein
9g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Truffle Cup
- Calories
- 100
- Calories from Fat
- 60
- Total Fat
- 6g
- 10%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 15mg
- 1%
- Potassium
- 55mg
- 2%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 9g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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