CHOCOLATE-RASPBERRY TRUFFLE CUPS

Chocolate-Raspberry Truffle Cups image

There may be no more luscious way to please a crowd than these triple-chocolate truffle cups made with raspberry jam and sprinkles.

Provided by My Food and Family

Categories Recipes

Time 2h30m

Yield Makes 2 doz. or 24 servings.

Number Of Ingredients 7

Ingredients

1/4 cup butter or margarine, divided
12 vanilla creme-filled chocolate sandwich 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

Steps:

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.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g