A Christmas Goodie! GINNY'S RASPBERRY TRUFFLES

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 GINNY'S RASPBERRY TRUFFLES- can you say YUMMY!!!!!

Back in 2004 I won second place in Hershey's "I resolve to eat more chocolate" contest and I thought I would share that recipe with you.  Now, these are easy to make but I do have one change.  Back when I made these Hershey's had raspberry chocolate chips you could buy.  They have been harder and harder to fined and now even on the company website they are not in stock.  My resolve to continue is to use Raspberry Flavored Oil.  DO NOT USE EXTRACT.  You can just use milk chocolate chips without the flavoring, but it does make a taste difference.  So, if you plan on making these, a couple of things.

1.  Plan to make them at least one week (two weeks are better) before giving, so that you can let them "mellow" if you use the liqueur. 

2.  DO NOT USE EXTRACT.  Extract has water in it and it will make the chocolate seize, (make it into one horrendous lump) and will not be able to be handled properly.

3.  Raspberry oil can be find in better cake supply places and always at candy supply places.  It is a candy flavoring, which makes it safe to use.  A little goes a long, long way.  So, for a $3 investment you have quite a few batches.

All that being said, the recipe is very easy.


GINNY'S RASPBERRY TRUFFLES

2 cups HERSHEY'S® Milk Chocolate Chips

1 2/3 cups Hershey's® Raspberry Chips (or substitute semi-sweet chocolate and use raspberry OIL)

6 tablespoons unsalted butter

1 (10 ounce) jar seedless raspberry jam

2 tablespoons raspberry liqueur OR 1 teaspoon raspberry candy flavoring (Raspberry OIL)

5 tablespoons whipping cream,or as needed (humidity is the factor for the "as needed")  You really want to make them hard, but pliable enough to handle and roll without melting too much

Coatings (powdered sugar,cocoa, toasted coconut or chopped nuts) I LOVE chocolate or white jimmies (sprinkles for you non New Englanders!)


DIRECTIONS

1  Place chocolate chips, raspberry chips (or semi sweet chips and Raspberry oil) and butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Stir in jam, liqueur and 4 tablespoons whipping cream. If necessary, add additional whipping cream, one half teaspoon at a time, until mixture is well blended and smooth.

2  Cover; refrigerate several hours or overnight until chocolate mixture is firm enough to handle. Roll mixture into 1-inch balls; while still tacky roll in your choice of coating. Place coated truffle on cookie sheet to set. Refrigerate several hours or until completely cold; transfer to airtight container. Store in cool, dry place. Candy flavor is best after storing for about 1 week. Truffles also freeze well.

Enjoy!  Many do! LOL

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