Recipe for cooking cherry fudge truffle cups
Desserts to Go with Coffee and Tea :: Truffles
Cherry Fudge Truffle C.
1 (16 x 12-in.) sheet wax paper
1/3 c. Polaner or Smucker\s Black Cherry all-fruit spread
2 Tbsp. real butter
1/2 tea. almond extract or flavoring
1 (6 oz.) bag semisweet chocolate morsels
1 1/2 c. vanilla wafer crumbs
1/4 c. confectioners\sugar
1/2 cup sliced almonds, coarsely minced
Place the fruit spread, butter and almond extract in a medium microwave-safe bowl.
Stirring halfway through the cooking time, microwave on HIGH until the spread is melted, about 45 seconds to 1 minute).
Drop in the chocolate morsels and stir them until they, too, have melted.
Add the cookie crumbs and the powdered sugar to the chocolate mixture. Take special care that everything is well blended.
Shape by teaspoonsful into 40 balls.
Place the chopped almonds on the sheet of wax paper and roll the balls in almond bits.
For best flavor, serve these at room temperature.
sugar
1/2 c. sliced almonds, coarsely minced
Place the fruit spread, butter and almond extract or flavoring in a medium microwave-safe bowl.
Stirring halfway through the cooking time, microwave on HIGH until the spread is melted, about 45 seconds to 1 min.).
Drop in the chocolate morsels and stir them until they, too, have melted.
Add the cookie crumbs and the powdered sugar to the chocolate mixture. Take special care that everything is well blended.
Shape by tsp.ful into 40 balls.
Place the chopped almonds on the sheet of wax paper and roll the balls in almond bits.
For best flavor, serve these at room temperature.
