1. Place whipping cream, butter and raspberry jam in 2 quart saucepan. 2. Cook over medium heat, stirring occasionally, until butter and jam are melted(3-5 mins). 3. Continue cooking until mixture begins to bubble around edges(1-2 mins). 4. Remove from heat. 5. Stir in chocolate and kirsch or Chambord until melted and smooth. 6. Stir in nuts. 7. Place mixture in bowl. 8. Cover, refrigerate until firm(5-6 hrs). 9. Working quickly, roll chocolate mxiture into 30(1-1/2") balls. 10. Place on waxed paper-lined pan. 11. Cover; refrigerate 1 hour. 12. Roll chocolate balls in cocoa. 13. To serve, place in mini paper cups. ---------------------------------------------------------------------------
Nutrition
Ingredients
