A long time ago...Baskin-Robbins came out with a Raspberry Truffle ice cream that was so decadent and delicious. It ranked right up there with Pralines and Cream as far as I'm concerned. These little truffles remind me so much of the bits of chocolate raspberry chunks that were in that ice cream. In fact, I think I'm going to try my hand at making some ice cream and use this candy for an add-in. Yum! I made this for my Holiday Open House the other night and only had a few pieces left. It's pretty rich...a little goes a long way...but, boy is it good.
3 cups semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
1 1/2 teaspoons vanilla extract
Dash of salt
1/4 cup heavy cream
1/3 cup raspberry preserves – seeds removed
2 cups semi-sweet chocolate chips
Spray a 9x9 inch pan with non-stick cooking spray, and line with parchment paper.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave at 30 second intervals until chocolate melts, stirring occasionally. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
Remove seeds from preserves so that you end up with 1/3 cup seeded. You will need to measure out more than 1/3 cup of the preserves to render 1/3 cup SEEDED.
In a microwave-safe bowl, combine cream, seeded preserves, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, and then pour over the first layer.
Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
Here you go...
Line your pan with parchment paper
to help turn the finished candy out of the pan.
Spray it with cooking spray, too!
Melt 3 cups of chocolate chips and the
sweetened condensed milk in the
microwave until nice and smooth.
Stir in a dash of salt and the vanilla.
Pour it into your prepared pan and let it chill for a while.
Seed your jam.
If you can find seedless jam, then just skip this step.
Melt 2 cups of chocolate chips
with the heavy cream and the preserves until smooth.
Then spread that out onto the first layer.
Let it chill until set.
I cut mine with a warm knife into 1 inch pieces.
Little bits of heaven.
Raspberry Truffles
3 cups semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
1 1/2 teaspoons vanilla extract
Dash of salt
1/4 cup heavy cream
1/3 cup raspberry preserves – seeds removed
2 cups semi-sweet chocolate chips
Spray a 9x9 inch pan with non-stick cooking spray, and line with parchment paper.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave at 30 second intervals until chocolate melts, stirring occasionally. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
Remove seeds from preserves so that you end up with 1/3 cup seeded. You will need to measure out more than 1/3 cup of the preserves to render 1/3 cup SEEDED.
In a microwave-safe bowl, combine cream, seeded preserves, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, and then pour over the first layer.
Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
Here you go...
Line your pan with parchment paper
to help turn the finished candy out of the pan.
Spray it with cooking spray, too!
Melt 3 cups of chocolate chips and the
sweetened condensed milk in the
microwave until nice and smooth.
Stir in a dash of salt and the vanilla.
Pour it into your prepared pan and let it chill for a while.
Seed your jam.
If you can find seedless jam, then just skip this step.
Melt 2 cups of chocolate chips
with the heavy cream and the preserves until smooth.
Then spread that out onto the first layer.
Let it chill until set.
I cut mine with a warm knife into 1 inch pieces.
Little bits of heaven.
