---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 1 Servings
       1 c  Vanilla wafer crumbs
       1 c  Powdered sugar
       1 c  Toasted almonds; chop
       2 tb Cocoa powder
       2 tb Butter
     1/4 c  Raspberry preserves
     1/4 c  Chambord or
            Raspberry liqueur
       6 oz German or
            Sweet baking chocolate; * se
   *  grated or ground 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.
      Source: “What Should I Bring?” Book by Alison Boteler DOTTIE CROSS