Wednesday, January 7, 2015

Mom's Raspberry Truffles

Michael Salsbury
8 oz Oreos
3 oz unsweetened chocolate
1/3 cup butter
1 1/4 cups confectioner's sugar
3 egg yolks
1 tsp Chambord liqueur

Crumb the cookies and set aside.
Melt chocolate over a double boiler.
Combine butter and sugar and blend well.
Beat yolks into the butter/sugar mix one at a time.
Stir in chocolate and Chambord.
Chill until set and malleable.
Shape into half-inch balls.
Roll balls into Oreo crumbs to cover.
Store in an airtight container in a cool dry place or refrigerate.

About the Author

Michael Salsbury / Author & Editor

In his day job, Michael Salsbury helps administer over 1,800 Windows desktop computers for a Central Ohio non-profit. When he's not working, he's writing, blogging, podcasting, home brewing, or playing "warm furniture" to his two Bengal cats.


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