I love to make candies and special cookies for the holidays. I always try to make enough to give as gifts and to keep some extra on hand for a last minute gift. Cookies have always been a must-have as well as quick breads. Chocolate mice have been very popular for many years now as well as homemade chocolates. One of my favorites are truffles. This recipe can be made with most any flavor of seedless jam. If you are not familiar with tempering chocolate you can still get great results using dark chocolate coating such as almond bark. White chocolate is very tasty and making dark and white will give your plate and added “wow.”
There are many candy molds on the market, plastic and metal. I have found success with both. The plastic molds are very inexpensive and you can get a larger variety. I do recommend that the mold not be too shallow as there needs to be a little depth for truffles.
1 1/2 lbs chocolate
1 12 oz pkg semisweet chips
1/4 cup butter
1/2 cup whipping cream
2 tbls seedless raspberry jam
1 tsp raspberry extract of 2 tbls Framboise
Pour melted chocolate into mold pan. Let stand about 15 seconds then invert onto wax paper lined cookie sheet and let excess chocolate run out. Turn pan back over and wipe away drips on the rim and place in refrigerator. Scrape chocolate off cookie sheet and re-melt. In a heavy saucepan melt chocolate chips and butter over low heat, stirring until smooth. Remove from heat and add remaining ingredients. Refrigerate filling for one hour or until thick enough to hold shape. Spoon a heaping teaspoon of filling into the center of each mold, pressing slightly to level off top. Spoon chocolate over filling to seal and refrigerate until set. Remove for refrigerator and invert pan to release truffles. This recipe will make about 30 truffles.