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- Y'all, Michael just loves when I have a something,
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a bite of sweet around,
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'cause his sweet tooth
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is the size of this kitchen.
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If I called him in for supper every night,
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and it was a cake or a pie,
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he would be so happy,
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and would never complain.
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I would make these chocolate raspberry truffles,
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and I think y'all will like them
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'cause it's just a bite,
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you know, like a two-bite candy-like.
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So I've got a semi-sweet,
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- Okay, I'm doing just half a recipe
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because if I make the whole recipe,
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Michael will eat every one of them by himself.
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So I'm not going to let him get tempted by that.
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which is six ounces of semi-sweet chocolate,
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And let me see how much heavy cream we're using.
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- [Theresa] It's 1/2 of 1/3.
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So it's 1/6. - Yes, 1/2 of 1/3.
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- [Theresa] It's actually three tablespoons
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Look at that girl conversion,
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conversion everything.
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Alright, the first thing we have to do,
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is take this to the microwave,
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and do it in like 30-second intervals.
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And it might take, you know,
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two minutes to get it the way we need it.
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So y'all don't go anywhere,
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and I'll be right back.
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because I'm only doing half a recipe,
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that didn't take but 1 1/2 minutes
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to melt it and get it smooth.
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Alright, now we're going to come back over here,
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our seedless raspberry preserves in.
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Hence, the raspberry truffles,
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and 1/4 of a teaspoon of almond extract.
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And I love almond extract.
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I think it's so good.
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Okay, so we're gonna cover this
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and put it in the refrigerator,
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and let it chill for two hours.
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You know, we have let our center
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of our truffles cool off,
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and I'm almost thinking,
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I would like a little bit more.
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I would like more raspberry jam,
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so I'm going to put a little bit more.
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where is that raspberry jam?
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So you can taste this and decide,
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you know, whether you want a little bit more or not.
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You know, I thought when I was mixing
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that strawberry jam in,
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I meant that raspberry jam in,
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yeah, I believe it could be a little bit more.
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And it'd been a heck of a lot easier
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to have added it then.
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Alright, a little bit more.
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So I would at least double.
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I would at least double the beginning amount.
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These are going to be so good,
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they're just a little bite of something sweet.
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Oh, look at my hands. (laughs)
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Alright, Now I'm going to roll them in.
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- [Michael] You should have washed your hands.
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- [Michael] You should have washed your hands.
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Look how dirty you are.
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- I'm coming after you.
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you want to melt these wafers for me?
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Now I'm rolling mine in almonds,
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in chopped-up almonds.
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But you can use any kind of nut you want,
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or you don't even have to use a nut.
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You can use something else.
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Anything like crunchy.
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I just want to do it in something crunchy.
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And we just going to dip them in there,
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and put them in our cute little cups,
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and we got our truffle.
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I've rolled it in nuts after the chocolate.
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Some, I've done like this.
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So you see the difference?
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Some you just can't see.
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- [Theresa] Sometimes, you feel like a nut.
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- Mm-hm, I always feel like a nut.
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I think our truffles are beautiful.
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And I want just a tiny one.
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We stuck these back in the refrigerator
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for about five minutes, maybe.
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So it doesn't take long for them to harden.
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it's just perfect for a little something,
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bite of something sweet.
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kind of got under the chocolate.
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- [Theresa] A little paper never hurt anybody.
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It do not hurt. (laughs)
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Bon appetite, chocolate-style.
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you might want to double
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the raspberry preserves, or not.
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You can taste it and see what you think.
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But these are delicious.
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And they're pretty too, aren't they?
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Looks like you've just gone
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to mountains of trouble
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Love and best dishes to y'all.
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This would be a fun recipe
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to make with the children.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
