There may be no more luscious way to please a crowd than these triple-chocolate truffle cups made with raspberry jam and sprinkles.
What You Need
Original recipe yields 24 servings
1/4 cup butter or margarine, divided
12 OREO Cookies, finely crushed (about 1 cup)
2 Tbsp. raspberry jam
1 pkg. (6 oz.) BAKER'S White Chocolate
1/2 cup whipping cream, divided
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
2 Tbsp. multi-colored sprinkles
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Let's Make It
Melt 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
Microwave white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.
With their built-in portion control, these luscious truffle cups make great treats.
For variety, substitute marshmallow cream, peanut butter, caramel sauce or a different flavor of jam for the raspberry jam in the recipe.
Melt additional 1 oz. BAKER'S White Chocolate as directed on package. Drizzle over truffle cups before topping with sprinkles.
How to Store
Store in tightly covered container in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 2 doz. or 24 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.