Sunday, April 3, 2011

Chocolate Raspberry Truffles


  • 1/2 cup evaporated milk
  • 1/4 cup sugar
  • 1 (11.5 ounce) package milk chocolate chips
  • 1/4 cup seedless raspberry preserves
  • 1/2 teaspoon instant coffee granules
  • 3/4 cup finely chopped toasted almonds (optional)


  1. In a heavy saucepan, combine milk and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill for 1 hour. Roll into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill until firm. Cover and store in the refrigerator.

1 comment:

Medifast Side Effects said...

Great truffle recipe, thanks.