Chocolate Raspberry Truffle Squares
by Working Mother Magazine
64 squares
These elegant little chocolates are quicker to make than the usual truffles, because they’re cut into squares rather than shaped by hand. Serve in a gold foil candy cup.
1 cup raspberry-flavored or plain semisweet chocolate chips
12 ounces semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
Fresh raspberries
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1. Place chocolate chips in small microwave-safe bowl. Microwave uncovered for 40 seconds on high power. Stir, then microwave for 10 seconds longer and stir again. Repeat until chocolate is completely melted and smooth.
2. Pour half of melted chips into an ungreased 8-inch square disposable foil pan and spread in thin layer. Put in freezer until firm, about 3 minutes. Set remaining melted chips aside.
3. Meanwhile, combine chopped chocolate and heavy cream in medium microwave-safe bowl. Microwave uncovered for 60 seconds on high power. Stir, then microwave at 10-second intervals, stirring in between, or until cream and chocolate are combined and smooth. Pour chocolate cream mixture on top of firmed layer of chocolate, spreading evenly. Return to freezer until firm, about 20 minutes longer.
4. If reserved melted chocolate chips have firmed up too much, microwave for about 10 seconds to soften again. Quickly spread melted chips evenly over firm chocolate-cream mixture.
5. With paring knife, score through top layer of chocolate, dividing into 8 sections in each direction to make 64 squares (this will make cutting truffles easier once completely firm). Cover pan with foil and refrigerate until ready to serve.
6. Bend foil pan to pop out truffles. Cut into suares along score lines. (Truffles can be refrigerated in airtight container for up to 2 weeks or frozen for up to 2 months.) Top each with a raspberry.
