Chocolate Truffles Topiary

Did your mother ever say, “Look with your eyes, not your fingers”? It's next to impossible with this chocolate lover's centerpiece!

Yield: 1 centerpiece

Equipment

• 1 round florists' foam topiary with dowel and base, 5 inches in diameter
• Flowerpot to fit topiary base, about 6 inches in diameter
• Rocks to weight flowerpot
• Toothpicks
• Plastic wrap or aluminum foil
• 1 yard 1 inch wide white and gold ribbon

Ingredients

• 36 to 48 chocolate truffles with firm centers, about 1 1/4 inches in diameter
• 2 to 3 cups fresh raspberries

Instructions

1. Press topiary base securely in flowerpot (glue if necessary).
2. Fill pot 2/3 full with rocks.
3. Insert toothpicks into topiary ball; push truffles onto toothpicks.
4. Line top of pot with plastic wrap; cover with raspberries.
5. Tie ribbon into bow on dowel.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens