Raspberry Mocha Chocolate Truffles

1. 1

   Line a baking sheet with parchment paper and set aside.

2. 2

   In a medium saucepan, cook chocolate and whipping cream over low heat until chocolate has melted. Remove from heat and stir in raspberry jam and extracts. Beat mixture with a hand mixer on low speed until chocolate is smooth. Chill for at least 1 hour.

3. 3

   Shape cold chocolate into 1-inch balls. Roll balls in sprinkles.

4. 4

   Store truffles in a single layer in an airtight container. Keep refrigerated. Let stand for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

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