Raspberry Chocolate Truffles

1/3 c. heavy whipping cream

2 c. double chocolate chips (ghirardelli)

6 T. butter, cut into small pieces

2-4 t. raspberry extract or any other flavoring

Coating:

1/3 c. unsweetened cocoa

Or,

1/4 c. finely chopped almonds or pecans

In a small sauce pan, bring the cream to a simmer. Remove from heat, and stir in the chocolate, butter and flavoring. In a medium sized skillet, bring 1/2" water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture until the chocolate has completely melted. Remove from heat. Pour into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Use hands to form 1" balls or use a melon baller and dip in warm water to form 1" balls. Place on wax paper after you have rolled balls and coated with cocoa. Transfer truffles to prepared container, separating levels with additional wax paper. Cover tightly and refrigerate up to 2 weeks or freeze up to 3 months.

Yields: 15-30 truffles

Jamie J.