Raspberry Chocolate Chip Truffles

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Ingredients:

1/2 cup heavy whipping cream
10 ounces Light Cocoa Candy Melts® Candy , coarsly chopped
Easy-Add Light Cocoa Candy Melts® Candy Add to shopping list Light Cocoa Candy Melts® Candy
4 ounces Red Candy Melts® Candy , coarsly chopped
Easy-Add Red Candy Melts® Candy Add to shopping list Red Candy Melts® Candy
1 teaspoon raspberry extract
1/2 cup Red Candy Melts® Candy , finely chopped
Easy-Add Red Candy Melts® Candy Add to shopping list Red Candy Melts® Candy
White Candy Melts® Candy or
Easy-Add White Candy Melts® Candy Add to shopping list White Candy Melts® Candy
Dark Cocoa Candy Melts® Candy , melted
Easy-Add Dark Cocoa Candy Melts® Candy Add to shopping list Dark Cocoa Candy Melts® Candy
Orchid Pink Pearl Dust™ or
Easy-Add Orchid Pink Pearl Dust™ Add to shopping list Orchid Pink Pearl Dust™
Gold Pearl Dust™ or
Easy-Add Gold Pearl Dust™ Add to shopping list Gold Pearl Dust™
Bronze Pearl Dust™
Easy-Add Bronze Pearl Dust™ Add to shopping list Bronze Pearl Dust™

Makes:

About 3 dozen candies.

Instructions
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Instructions:

Step 1

In microwave-safe bowl, heat cream on HIGH for 30-60 seconds, or until boiling. Add chopped cocoa and red candy. Let stand 5 minutes; stir until smooth. Stir in raspberry extract. Pour 1/4 of mixture into small bowl; sprinkle with a layer of chopped red candy. Repeat with remaining truffle mixture and chopped candy; do not stir. Refrigerate 1-2 hours or until firm.

Step 2

Form truffle mixture into 3/4 in. balls. Return to refrigerator to harden. Dip truffles into melted white or dark cocoa candy melts. Chill until coating is firm. If desired, dust tops with pearl dust or drizzle with additional melted cocoa and red candy.

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