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1.Bring raspberries and sugar to a boil over medium heat. Reduce heat and simmer 5 minutes. Place cooked mixture into a blender and blend one minute. Strain to remove seeds.
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2.Mix the raspberry puree, 1 tbsp butter and 1 tbsp shortening in a medium saucepan over medium heat. Bring to boil. Remove from heat. Add 1 (10 oz) bag Enjoy Life chocolate chips and stir until smooth.
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3.Put truffle mixture in a bowl and cool to room temperature. Cover the mixture with plastic wrap and chill in refrigerator for 4 hours or overnight. 4.Line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop the mixture into balls and place on baking sheet. If needed, chill in refrigerator to refirm.
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5.To make the chocolate coating, combine 1 (10 oz) bag Enjoy Life chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth.
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6. Using a fork, dip the truffles (one at a time) into the melted chocolate, tapping the fork on the edge of the bowl to remove excess. Place on parchment lined sheet and allow to harden. Once hardened, indulge and enjoy. Don't forget to share!**
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*TIP Dairy-free option: use1 tbspEarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
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**TIP Add an extra special touch by rolling your truffles in cocoa powder. Sift a thick layer of cocoa powder in a shallow dish and roll truffles until coated.
