Pink Chocolate Truffles

1. 1

   Heat first amount of chocolate chips, whipping cream, and butter in a saucepan on lowest heat, stirring often, until chips are almost melted.

2. 2

   Remove from heat and stir until smooth.

3. 3

   Add food colouring one drop at a time, stirring until mixture is light pink throughout.

4. 4

   Press jam through sieve into a bowl and discard seeds.

5. 5

   Add liquer and stir well into chocolate mixture.

6. 6

   Cover and chill for about 2 hours until firm enough to roll into balls.

7. 7

   Roll into balls and freeze on a waxed paper lined baking sheet for about 1 hour until firm.

8. 8

   Melt second amount of white chocolate chips and dip balls until entirely coated.

9. 9

   Place on same waxed paper lined baking sheet and let set for at least 1 hour.

10. 10

    If using, melt pink chocolate and spoon into a piping bag fitted with a small writing tip.

11. 11

    Drizzle pink chocolate in a decorative pattern over balls, if desired.

12. 12

    Let stand until set.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.