Raspberry Truffle Cups
6 ounces vanilla flavored candy coating
(can be found in craft stores)
24 tiny paper candy cups
6 ounces semi-sweet chocolate
2 tablespoons butter, cut into pieces
1/3 cup whipping cream
2 tablespoons raspberry liqueur
24 fresh raspberries
Heat candy coating in a double boiler over hot water until melted and smooth.
Spread 1 teaspoon of coating evenly on bottoms and up sides of candy cups, swirling cups if necessary. Let stand to harden up.
Melt chocolate in a double boiler until melted and smooth. Remove and stir in remaining ingredients, except for raspberries.
Refrigerate mixture about 25 minutes, stirring frequently or until mixture is thick and mounds when dropped from a spoon.
Place a raspberry in each cup. Spoon mixture into decorating bag with a star tip. Pipe mixture into cups. Refrigerate 30 minutes or until chocolate mixture is firm. Peel paper from cups just before serving or you can leave them in the paper cups.