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Prep 30min
Total1hr35min
Servings24
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Ingredients
6
oz vanilla-flavored candy coating (almond bark), cut into pieces
6
oz semisweet baking chocolate, cut into pieces
2
tablespoons butter or margarine, cut into pieces
1/3
cup whipping cream
2
tablespoons raspberry-flavored liqueur or raspberry pancake syrup
24
fresh raspberries
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Steps
1
Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottom and up side of each of 24 miniature paper candy cups. Let stand until hardened.
2
In 2-quart saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in remaining ingredients except raspberries. Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon.
3
Place raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberry. Place cups on cookie sheet. Refrigerate until chocolate mixture is firm, about 30 minutes. If desired, peel paper from truffle cups before serving. Store tightly covered in refrigerator.
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For Crème de Menthe Truffle Cups, add 1/4 cup finely ground almonds to the chocolate mixture and substitute crème de menthe for the raspberry liqueur.
For Cherry Truffle Cups, substitute cherry-flavored liqueur for the raspberry liqueur and 24 candied cherry halves for the raspberries.
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