1 c Vanilla wafer crumbs
1 c Powdered sugar
1 c Toasted almonds; chop
2 tbs Cocoa powder
2 tbs Butter
1/4 c Raspberry preserves
1/4 c Chambord or Raspberry liqueur
6 oz German or Sweet baking chocolate
Grated or ground chocolate in food processor. Combine vanilla wafers, powdered
sugar, almonds, and cocoa powder in mixing bowl.
Heat butter and raspberry preserves,
just until butter melts. Blend into crumb mixture, along with
Chambord. Chill one hour, then mold into about twenty-four 1-inch balls. Roll
each ball in grated chocolate.