Ingredients

• 1/2 cup Sun-Maid Natural Raisins
• 2 tablepsoons orange-flavored liqueur
• 8-ounces semi-sweet chocolate chips
• 1 tablespoon butter
• 1/2 cup warmed whipping cream
• 1 egg yolk
• 3/4 teaspoon vanilla extract
• Finely chopped walnuts or unsweetened cocoa powder or melted chocolate
Directions:


In food processor or blender jar, COMBINE raisins and liqueur.
TURN off and on to coarsely chop raisins; set aside.
In heavy saucepan over low heat, MELT chocolate and butter.
COMBINE whipping cream, egg yolk and vanilla; gradually blend into chocolate mixture.
STIR in raisin mixture.
PLACE mixture over ice water; stir until completely cool and slightly thickened.
BEAT 20 to 30 seconds.
COVER; refrigerate until firm.
FORM mixture into 30 small balls; roll each in finely chopped walnuts or cocoa powder.
Or, to dip in melted chocolate, REFRIGERATE balls until chilled.
DIP balls one at a time, turning to coat all sides.
PLACE on waxed paper.
LET stand until chocolate is set.

Makes 30 truffles.




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