Raspberry Truffle Cups

Name: Raspberry Truffle Cups
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Ingredients: 6 oz vanilla-flavored candy coating (almond bark) (cut up); 6 oz semisweet baking chocolate (cut up); 2 tablespoons butter or margarine (cut into pieces); 1/3 cup whipping (heavy) cream; 2 tablespoons raspberry liqueur or raspberry pancake syrup; 24 raspberries

Chocolate muffin cups filled with raspberries and coated in vanilla frosting.

1h 45m

Easy

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Ingredients

vanilla-flavored candy coating (almond bark) (cut up) 6 oz

semisweet baking chocolate (cut up) 6 oz

butter or margarine (cut into pieces) 2 tablespoons

whipping (heavy) cream 1/3 cup

raspberry liqueur or raspberry pancake syrup 2 tablespoons

raspberries 24

Instructions

Step 1: Prepare Candy Cups

Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottoms and up sides of 24 miniature paper candy cups. Let stand until hardened.

Step 2: Make Chocolate Filling

Melt chocolate in 2-quart saucepan 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.

Step 3: Assemble and Chill

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 about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. Store tightly covered in refrigerator.