RASPBERRY TRUFFLES / Ree Drummond’s recipe
Heat/melt 8 oz ea best bittersweet and semisweet/chocolate, 14 oz can sweet/condensed/milk (will have a slight marshmallow-y texture). Stir in 3-4 drops raspberry extract. Fridge/completely cool 2 hours.
FINAL Now roll in teaspoon-size balls; dip into 8 oz melted milk chocolate coating. Liftout w/ fork; tap on pan edge to sheet truffle and dripoff excess.
GARNISH Color coarse decorators sugar w/ bit red food coloring; sprinkle on top truffles.
NOTE Ree’s recipe used mint extract and green sugar.
Nice for Christmas and St Pat’s Day.