Normas Raspberry Fudge Balls Food

RASPBERRY FUDGE TRUFFLES

Steps:

• Microwave 1 cup chocolate chips in a microwave-safe bowl on low in 30-second intervals, stirring after each melting, until chocolate is smooth and warm, 1 to 3 minutes. Do not overheat or chocolate will scorch.
• Beat cream cheese into melted chocolate until smooth; stir in wafer crumbs and raspberry jam. Cover and refrigerate until mixture is semi-firm, about 4 hours.
• Roll chocolate-cream cheese mixture into 1-inch balls and place on a baking sheet or platter. Freeze until firm, about 1 hour.
• Melt remaining 1 cup chocolate chips in the microwave, 1 to 3 minutes, stirring every 30 seconds. Dip frozen chocolate balls into melted chocolate; allow chocolate to set before serving.

RASPBERRY FUDGE BALLS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Cool slightly. , In a small bowl, beat the cream cheese and melted chocolate until smooth and blended. Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator.

5 MINUTE DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Spray a 8 or 9-inch square pan with baking spray and line with parchment paper.
• In a large microwave safe bowl, combine dark chocolate chips and sweetened condensed milk
• Heat on high heat in 30 second intervals, stirring in between, until nice and smooth.
• Stir in raspberry jam, vanilla extract, and salt until combined.
• Remove 1/3 cup white chocolate chips form the pacakge and set aside.
• Add remaining white chocolate chips to the mixture and stir. The dark chocolate mixture will be still be warm at this point so the chips will melt partially and create a marbling effect - depending on how hot it is.
• Spoon the fudge mixture into the prepared pan and refrigerate until firm.

RASPBERRY FUDGE BALLS

Steps:

• 1. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
• 2. In a small bowl, beat cream cheese and melted chocolate until smooth and blended. Stir in wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1 - in. balls; roll in almonds. Store in airtight container in the refrigerator.

RASPBERRY FUDGE BALLS

Steps:

• In a microwave or heavy saucepan,melt chocolate chips,stir until smooth.
• Cool slightly.
• In a mixing bowl beat the cream cheese and melted chocolate until smooth.
• Stir in the wafer crumbs and jam.
• Referigerate for 4 hours or until firm.
• Shape into 1 inch balls,roll in almonds.
• Store in airtight container in the refrigerator.

RASPBERRY FUDGE BARS

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugar together, beat in flour and salt.
• Reserve 11/2 cups, press the rest on the bottom of a 9x13 inch pan and bake for 10-12 minutes.
• Microwave 1 cup of chocolate chips with sweetened condensed milk until chips are melted and consistency is smooth. Spread/pour over crust.
• Mix nuts into reserved crumbs and sprinkle over fudge layer, drop dollops of jam over top, then sprinkle with remaining 1 cup of chocolate chips.
• Bake 25-30 minutes.
• Cool on wire rack.
• Cut into bars.

NORMA'S RASPBERRY FUDGE BALLS

Steps:

• 1. Melt the chocolate pieces either in the microwave in a bowl for 30 seconds at a time; take out and stir after each heating until melted or in a double boiler pan. Stiring often until melted.
• 2. In a mixing bowl combine cream cheese and chocolate, mixing until well blended.
• 3. Stir in crumbs and preserves and mix well.
• 4. Cover bowl with plastic wrap and place in refrigerater to chill for several hours or overnight.
• 5. Remove from refrigerater and shape into one inch balls.
• 6. Roll each ball in either the almonds, walnuts, cocoa powder or powdered sugar. A variety of coatings make a pretty presentation.

FUDGE BALLS

Steps:

• Microwave chocolate, milk and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in nuts and vanilla. Spread into 8-inch square pan. Refrigerate 2 hours or until firm enough to handle.
• Shape into 1-inch balls. Roll in desired coatings.

RASPBERRY FUDGE BALLS

Steps:

• In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool slightly. In a mixing bowl, beat the cream cheese and melted chocolate until smooth. Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator.