Chocolate Raspberry Truffles

Dr. Sweetpea has been asking me to make chocolate truffles at home for quite some time now. I was always hesitant to make them because I imagined it to be a very long process. I was pleasantly surprised when I came across a recipe that uses only four ingredients. Even more surprising was how delicious these little truffles turned out!!! Not only are these super creamy, chocolatey, and easy to whip together, but these are packed with raspberry flavor! I mean who doesn't love a chocolate raspberry flavor combination? We are addicted to these and I will for sure be making these during holidays.

Chocolate Raspberry Chocolate Truffles

(Source: Very Best Baking)

1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels (I used Ghiradelli)

1 cup (6 oz.) Semi-Sweet Chocolate Morsels (I used Ghiradelli)

3/4 cup heavy whipping cream

1 tablespoon peppermint extract (I used raspberry extract)

1 1/2 cups finely chopped walnuts, toasted

Line baking sheet with wax paper. Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in raspberry extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy.) Drop by rounded teaspoonfuls onto prepared baking sheet; refrigerate for 10 to 15 minutes. Shape into balls; roll in walnuts. Store in airtight container in refrigerator.