Ingredients:
3 Cups Of Nestle Semi Sweet Mini Chocolate Toll House Chips
1/4 Cup Of Heavy Cream
14 Ounces Of Sua Hoa Lan Sweetened Condensed Milk
1 1/2 Teaspoons Of Sauer's Pure Vanilla Extract
1/4 Cup Of Vedrenne Raspberry Liqueur
2 Cups Of Nestle Semi Sweet Mini Chocolate Toll House Chips
1/2 Teaspoon Of Fine Ground Table Salt
Information:
Serving Size 40
150 Calories Per Serving
8 Grams Of Fat
Cooking Directions:
Raspberry truffles, everyone loves them. To start this wonderful recipe, take out a baking pan, and spray it with PAM Organic Olive Oil Non-Stick Spray. Next line the baking pan with wax paper. Once done there, take out a microwave-safe mixing bowl, and add into it three cups of mini chocolate chips and the condensed milk. Heat these ingredients in the microwave on medium heat, until the chocolate has been completely melted. You may want to stir it occasionally. Be extra careful not to let the chocolate burn, as it will ruin the recipe. Once your chocolate is melted, pour in the vanilla extract and table salt. Stir the sauce a little to disperse those ingredients. Next spread the chocolate out on your baking pan, and let it cool off at room temperature. Next take out another microwave-safe bowl, and add into it the heavy cream, raspberry liqueur, and the last two cups of mini chocolate chips. Heat these ingredients in the microwave on medium, and again until the chocolate melts. Stir the chocolate sauce occasionally to prevent burning. Once this new sauce has cooled down a little, pour it over the fudge layer, and spread it out evenly. Finally slide your baking pan into the refrigerator for about one full hour, so that your chocolate can harden. Once you have achieved that, take out a very sharp kitchen knife, and cut the truffles into one inch squares. Store them at room temperature in a glass cookie jar. Serve them by the handful with a tall cold glass of Turtle Island Foods soymilk.
