On the sixth day of Christmas YoungWifey shared with me, her raspberry chocolate truffle recipe, gingerbread fudge, peppermint bark, dark chocolate peanut butter balls, cracked glass candy, and her peanut butter fudge recipe…
Raspberry and Dark Chocolate are my favorite two flavors together.
Ingredients: 18 oz. bittersweet chocolate (finely chopped), 1 1/3 c. heavy cream, 1 Tbs. of raspberry oil, 1 c. cocoa powder or confectioner’s sugar (for coating)
Directions: In a saucepan, heat cream and chocolate until melted, whisking together. Remove from heat and stir in raspberry oil. Allow to cool at room temperature, then refrigerate until firm. Using a spoon, form 1″ balls and place onto a wax paper lined tray and chill for an hour. Coat hands first then roll truffles in cocoa powder or confectioner’s sugar, forming perfect balls. Keep refrigerated until ready to serve.
When you roll them they’d look more round, I let my Pumpkin roll these ones for me.
Don’t forget to check my blog tomorrow to see what tasty treat I’ll be sharing.