OREO Chocolate-Raspberry Truffle Cups
Time2h 30min
Makes24 servings
Ingredients
- ¼ cup butter or margarine, divided
- 12 OREO Cookies, finely crushed (about 1 cup)
- 2 Tbsp. raspberry jam
- 1½ pkg. (4 oz. each) white baking chocolate(6 oz.)
- ½ cup heavy whipping cream, divided
- 1½ pkg. (4 oz. each) semi-sweet baking chocolate(6 oz.)
- 2 Tbsp. multi-colored sprinkles
Putting it together
- 1.Melt 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
- 2.Microwave white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
- 3.Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.
Tips and Tricks
Size-Wise:With their built-in portion control, these luscious truffle cups make great treats.
Substitute:For variety, substitute marshmallow cream, peanut butter, caramel sauce or a different flavor of jam for the raspberry jam in the recipe.
Special Extra:Melt 1 oz. white chocolate as directed on package. Drizzle over truffle cups before topping with sprinkles.
How to Store:Store in tightly covered container in refrigerator.
Nutrition Information
| Calories: | 140 |
| Total fat: | 9g |
| Saturated fat: | 5g |
| Cholesterol: | 15mg |
| Sodium: | 50mg |
| Total Carbohydrate: | 15g |
| Dietary fiber: | 1g |
| Total sugars: | 12g |
| Protein: | 1g |
| Calcium: | 2% DV |
| Iron: | 4% DV |