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Chocolate-Raspberry Truffles

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  • Makes: 10 servings
  • Yields: 1 truffle each
  • Prep: 20 mins
  • Cool: 20 mins to 30 mins
  • Chill: 1 hr to 24 hrs

Chocolate-Raspberry Truffles

Directions

  1. In a small heavy saucepan cook and stir dark chocolate and whipping cream over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to a medium mixing bowl. Cool for 20 to 30 minutes. Meanwhile, line a tray or baking sheet with parchment paper; set aside.
  2. Add liqueur to chocolate mixture. Beat with an electric mixer on medium speed for 1 minute. Transfer mixture to a pastry bag fitted with a large star tip. Pipe into ten 2-inch mounds onto the prepared tray. Top each mound with a raspberry. Cover loosely and chill for 1 to 24 hours. Sprinkle lightly with cocoa powder before serving.

Nutrition Facts (Chocolate-Raspberry Truffles)

  • Per serving:
  • 142 kcal cal.,
  • 11 g fat
  • (7 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 9 mg chol.,
  • 3 mg sodium,
  • 13 g carb.,
  • 2 g fiber,
  • 9 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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