Hazelnut and Raspberry Chocolate Truffles

Instructions

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1. - In a microwave safe container melt White Candy Melts® with cream.
2. - Heat on medium or defrost setting for 1 minute, stir and continue heating at 30 second intervals until candy is melted.
3. - Stir in raspberry flavor and a touch of the red color to achieve a light pink.
4. - Pour into 6 or 8 -inch pan.
5. - Refrigerate 1-2 hours or overnight until firm but pliable.*
6. - To Make Truffle Shells:
7. - Melt 1 (12 ounce package) Premium Candy Melts®. Fill each mold 1/3-1/2 full with melted candy.
8. - Use a decorators brush and paint the candy up the sides of the each mold to the top edge. Cover all areas evenly; let set.
9. - Place approx. 1/4-1/2 teaspoon of filling in each cavity.
10. - Add additional melted candy to seal, filling to top edge.
11. - Tap lightly to break any air bubbles.
12. - Refrigerate to set about 30 minutes, pop out candy.
13. - Chocolate Hazelnut Filling
14. - Follow same method as with the raspberry filling by substituting Dark Cocoa Candy Melts ® and 1/2 teaspoon Hazelnut Flavor.
15. - *Alternative flavors and fillings-
    
    Pure Madagascar Vanilla
    Lemon Flavor
16. - Store finished candies in cool, dry place or keep refrigerated.