Twice Black No Sugar Added Truffles R. J. Brown 2005 2 6 oz pkgs Russell Stover sugar free dark chocclate candies 3 tbsp Smuckers all fruit seedless black rasberry preserves 1 cup whipping cream 1/2 cup ground black walnuts 1/2 tsp black walnut extract Set out all ingredients and allow preserves and cream to warm to room temperature. While they are warming, unwrap all the chocolate candy pieces. Place candy pieces in double boiler and warm gently to melt. Once softened, remove from heat. Place measured preserves into small bowl or mixing cup and stir until a smooth even consistency is achieved. Add preserves to melted candy and stir in thoroughly. Slowly add cream to melted chocolate ad stir in thouroughly. Add black walnut extract and stirr in thouroughly. Place mixture in refrigerator and cool until the consistency of putty -- takes a couple of hours. Roll mixture into 3/4 inch diameter balls and roll in ground black walnuts to completely coat the outside of each ball. This operation is best performed outside on a cool day, as the mixture tends to melt and liquify in your hands if you do it indoors at 72 degrees F. At 45-50 degrees F outdoors, out of direct sunlight, it is much easier to do. Chill finished truffles in refrigerator until ready to serve. Enjoy a superb no sugar added treat!