OREO Chocolate-Raspberry Truffle Cups

Name: OREO Chocolate-Raspberry Truffle Cups
Prep time: 30 min
Total time: 150 min
Yield: 2
Ingredients: ¼ cup butter or margarine, divided; 12 OREO Cookies, finely crushed (about 1 cup); 2 Tbsp. raspberry jam; 1½ pkg. white baking chocolate (6 oz.); ½ cup heavy whipping cream, divided; 1½ pkg. semi-sweet baking chocolate (6 oz.); 2 Tbsp. multi-colored sprinkles

These truffle cups are a perfect dessert for a wedding or baby shower. A chocolate cookie crust is topped with raspberry jam and chocolate layers.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 2 doz. or 24 servings.

Ingredient list

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

Directions

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.

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.

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.