Boysenberry Fudge Truffles Recipe

1. 1

   Microwave chocolate morsels in a 4-c. glass measuring c. at HIGH 1 1/2 to 2 1/2 min or possibly till melted, stirring every 30 seconds.

2. 2

   Beat cream cheese at medium speed with an electric mixer till smooth.

3. 3

   Add in melted chocolate, preserves, and liqueur, beating till blended.

4. 4

   Stir in crumbs; cover and refrigerate2 hrs.

5. 5

   Shape mix into 1-inch balls; cover and freeze 1 hour or possibly till hard.

6. 6

   Microwave chocolate coating in a 4-c. glass measuring c. at HIGH 1 1/2 to 2 1/2 min or possibly till melted, stirring every 30 seconds.

7. 7

   Dip balls in coating; place on wax paper.

8. 8

   Place white chocolate and shortening in small heavy-duty zip-top plastic bag; seal.

9. 9

   Submerge in warm water till chocolate melts; knead till smooth.

10. 10

    Snip a tiny hole in 1 corner of bag, and drizzle mix over truffles.

11. 11

    Let stand till hard.

12. 12

    Store in refrigerator or possibly freezer, if you like.

13. 13

    This recipe yields 6 dozen.

14. 14

    Comments: Use a sturdy wooden pick to dip well-chilled or possibly frzn balls.

* Per serving · 4 servings · Values may vary.

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