6	Oz.	Vanilla-flavored candy coating (almond bark), cut up
6	Oz.	Semi-sweet baking chocolate, cut up
2	Tbsps.	Butter or margarine, cut into pieces
1/3	Cup	Heavy whipping cream
2	Tbsps.	Raspberry liqueur
24	Whole	Raspberries

Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottoms and up sides of 24 miniature paper candy cups. Let stand until hardened.

Melt chocolate in heavy 2-quart saucepan 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 about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. Store tightly covered in refrigerator.

Variations: for Cherry Truffle cups, substitue cherry liqueur for the raspberry liqueur and 24 candied cherry halves for the raspberries.

YIELD: 24 candies

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