15 Servings
2 Hours, 30 Minutes
Allergens
The terrific combination of white chocolate and raspberry is mouthwatering! In this case, impressive doesn’t have to be difficult.
Yields 3–4 dozen
In a small bowl, beat cream cheese until smooth.
Melt chocolate chips with oil in microwave or small saucepan. Beat in the melted chocolate chips, cookie crumbs, and preserves. Chill until firm enough to shape, about three to four hours.
Shape into one-inch (two- and- a- half-centimeter) balls and freeze until firm.
Place decorating bar into double boiler or in microwave to melt. Dip truffles into chocolate until evenly coated. Press decorative flowers in center of each truffle before chocolate hardens.
Place on baking sheet. Store in an airtight container in the refrigerator.
Notes:
These truffles freeze well.
Photography by Dan Engongoro
