Tags
chocolate recipe, Christmas, Christmas candy, Christmas dessert, dessert, dessert recipe, dessert table, Holiday, holiday candy, raspberry chocolate truffles, sweets table, truffles
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.
Raspberry Truffles in Silver Wrappers
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.
Young Wifey's Blog 
These sound great. You’re been very busy!
Pingback: Eighth Day of Christmas – Chocolate Amaretto Cherries « Young Wifey's Blog
Pingback: Ninth Day of Christmas – Cranberry Almond Bark « Young Wifey's Blog
Pingback: 100th Post – 100 Favorite Food Things « Young Wifey's Blog
Pingback: First Day of Christmas – Glass Globe Ornaments « Young Wifey's Blog