Raspberry Truffle Fudge
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste
1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips
Line a 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat at medium (50%) in the microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat at medium (50%) in the microwave until the chocolate melts. Stir until smooth. Cool to lukewarm, then pour over the fudge layer.
Refrigerate until both layers are completely set, about 1 hour. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
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