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Snow-Covered Raspberry Nut Truffles

4 star rating
 

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Submitted by: kellybe

 

White candy coating is melted and combined with condensed milk, raspberry jam & brandy, rolled into balls and dipped in more candy coating.
 

Ingredients

  • 2 cups white chocolate candy melts
  • 1/2 cup sweetened condensed milk
  • 1/2 cup seedless raspberry jam
  • 2 Tbsp butter
  • 1 Tbsp raspberry brandy
  • 1 cup crushed macadamia nuts or chopped coconut
  • 2 cups white chocolate candy melts

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Method

Melt chips with condensed milk, jam, and butter in a heavy, medium saucepan over low heat, stirring occasionally. Whisk in brandy until blended. Pour into a pie pan. Refrigerate until mixture is fudgy, about 1 1/2 hours. Line baking sheet with waxed paper; set aside. Place nuts on a plate for coating the truffles. Roll about 1 Tablespoonful of chilled mixture in your palms to shape into a ball. (They will be soft.) Roll each ball in nuts or coconut. Coat heavily, re-rolling and re-forming after coating. Freeze another 15 minutes. Melt in microwave another 2 cups white chocolate candy melts; dip coated candy and place on wax paper. Freeze until set. Then cover and refrigerate.

 

Notes: Great Truffle!

 

Number of Servings: 24

 

Submitted by: kellybe ()

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