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Holiday Recipe (Nov/Dec)
Raspberry Truffle Fudge
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- salt to taste 1/4 cup heavy cream
- 1/4 cup raspberry flavored liqueur
- 2 cups semi-sweet chocolate chips
Directions
Spray a 9x9 inch pan with non-stick cooking spray, and line with wax
paper.
In a microwave safe bowl, combine 3 cups chocolate chips and
sweetened condensed milk. Heat in microwave until chocolate melts,
stirring occasionally. Be careful not to let it scorch.
Stir in the vanilla and salt. Spread into pan, and cool to room
temperature. In a microwave-safe bowl, combine cream, liqueur, and 2
cups chocolate chips. Heat in microwave until the chocolate melts; stir
until smooth.
Cool to lukewarm, then pour over the fudge layer. Refrigerate until
both layers are completely set, about 1 hour.
Cut into 1 inch pieces.
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