6 oz vanilla-flavored candy coating (almond bark), cut into pieces
6 oz semisweet baking chocolate, cut into pieces
2 tablespoons butter, cut into pieces
1/3 cup whipping cream
2 tablespoons raspberry-flavored liqueur or raspberry pancake syrup
24 fresh raspberries
Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottom and up side of each of 24 miniature paper candy cups. Let stand until hardened.
In 2-quart saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in remaining ingredients except raspberries. Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon.
Place raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberry. Place cups on cookie sheet.
Refrigerate until chocolate mixture is firm, about 30 minutes. If desired, peel paper from truffle cups before serving. Store tightly covered in refrigerator.
Recipe shared from: http://www.bettycrocker.com/recipes/raspberry-truffle-cups/2ad083f9-ad0a-44ba-bd73-47a29bfc4be2