I was about to make a strawberry pie for my sweetie this Valentine’s Day. That was the usual fare, and so easy and quick to do. Fresh strawberries, pour Danish Dessert over them and put into a baked pie shell. Nothing easier. You can see instructions here. I found it in the baking aisle in Ohio, but have learned Danish Dessert is hard to find in all states.
Then I found this recipe — and it is out-of-this world good!
Chocolate-covered Raspberry Truffles
No baking with this one either and only five ingredients! The recipe I found suggested using an ice cube tray. I found an egg holder works much nicer and makes these truffles mound-shaped.
• 1 bag of chocolate chips
• 1 8-ounce package of cream cheese
• 1/4 cup powdered sugar
• 1/2 cup whipped cream
• Fresh raspberries (substitute maraschino cherries)
Melt the chocolate chips on 50 percent in the microwave, stirring several times. Add a little butter to make it creamier. Pour a small bit in each section of the egg holder (or ice cube tray). Using your finger, smear it up around the sides of the section. Put this in the refrigerator to harden while you make the cream filling.
Make The Cream Filling:
Whip together the cream cheese, powdered sugar, and whipped cream until smooth. Fill each cup with the cream cheese mixture.
Add one fresh (or frozen) raspberry in each truffle. (For substitution, you could use maraschino cherries).
Cover the top with more melted chocolate. You may have to reheat to get it workable to pour or spoon on top of each truffle. Store in the refrigerator.
Makes 12 truffles.