Makes about 2 dozen
1/3 cup heavy whipping cream
2 cups semisweet chocolate chips
3 tablespoons seedless raspberry preserves, at room temperature
1/2 teaspoon almond extract
3/4 cup ground almonds
In a medium saucepan, bring cream to boil over medium-high heat. Remove from heat; whisk in chocolate chips, preserves and almond extract until combined. Chill for for at least 2 hours. Shape chocolate mixture into 1/2 inch balls. Roll each ball in ground almonds. Chill truffles until ready to serve.
Source Taste of the South: Parties Edition
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