Valentine's Day may be over, but the love of all things chocolaty rich cannot be confined to just one day of the year. Actually, the month of February should be nothing short of one long celebration of cocoa bliss...and so I give you....
RASPBERRY BITTERSWEET TRUFFLES
~8 oz bittersweet chocolate
~1/2 Cup half and half
~1/2 tsp raspberry flavoring
~1/4 tsp vanilla
~7-8 crushed macaroon cookies
~1 TBSP cocoa
Place chocolate in bowl and set aside. Heat half and half to just before boiling point. Pour liquid over chocolate and let sit for 3 minutes. Whisk until smooth and add flavorings.
Refrigerate for 2-3 hours and scoop out truffle size ball and roll in macaroon/cocoa mix.
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Wow, these look amazing! I'm definitely going to have to give them a try. Raspberry and Chocolate and SO great together. :)
ReplyDeleteThanks Debbie! BTW, your apple fritters!!! WOW! Delicious!!!! ;-]
ReplyDeleteThese look tasty. I've got some freeze-dried raspberries in the pantry, I bet they'd be good in truffles (or even for rolling them in!) if I crushed them first.
ReplyDeleteOr, rolled in melted chocolate THEN rolled in chopped raspberries! ;-}
ReplyDeleteI love truffles...and raspberries...so together...what a winning recipe. SO yummy!!
ReplyDeleteOutargues and irresistible dessert!
ReplyDeleteI L-O-V-E it
These look simply divine! Thanks so much for sharing at Mix it up Monday :)
ReplyDelete