INGREDIENTS
515 g semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
8 ml vanilla extract
salt to taste
60 ml heavy cream
60 ml raspberry flavored liqueur
345 g semi-sweet chocolate chips
DIRECTIONS
Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
It may not be the one you was looking for, but it sure is goood!!! xxxRaspberry Chocolate Truffle/Fudge Recipe?
Raspberry Chocolate Truffles
Prep: 30 min - Chill: 6 hrs
3/4 cup whipping cream
1/2 cup Butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa
Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).
Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan. Cover; refrigerate 1 hour.
Roll chocolate balls in cocoa. To serve, place in mini paper cups.
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Raspberry Chocolate Fudge
Ingredients:
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tsp vanilla extract
1/8 tsp salt
1/8 cup cream
1/2 cup seedless raspberry preserves
2 cups white chocolate chips
1/8 tsp lemon juice
red food coloring (optional)
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the semi-sweet chocolate chips and the condensed milk in a microwave-safe bowl and microwave until melted, stirring after every minute. Stir until the mixture is completely homogenous and smooth.
3. Add the vanilla and salt and stir until combined. Pour into the prepared pan and refrigerate until this layer is mostly set, about 1 hour.
4. Once this layer is set, prepare the raspberry layer: combine the cream, white chocolate chips, and raspberry preserves in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds and taking care that the chocolate does not burn. Stir until smooth, then add the lemon juice and a few drops of red food coloring, if desired.
5. Allow the raspberry-white chocolate mixture to cool to lukewarm, then pour it over the chocolate fudge layer and smooth it in an even layer using a knife or an offset spatula.
6. Return the fudge to the refrigerator to set, about 2-3 hours. To serve, cut into 1-inch squares.
Sorry I couldn't find the recipe you seem to be talking about, but these ones are quite nice too. [I've tried both before]
Happy Cooking!!!
Hi Shannon....Go to Foodtv.com and type in the recipe section your request. My wife(Chef partime) said there is some great ones there. Hey send me some when your done.. that stuff is killer. Good luck
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