Ingredients: 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 36 to 48 chocolate truffles with firm centers, about 1 1/4 inches in diameter Plastic wrap or aluminum foil 2 to 3 cups fresh raspberries 1 yard 1-inch-wide white and gold ribbon Total: 1 hr Directions:1. Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. 2. Insert toothpicks into topiary ball; push truffles onto toothpicks. 3. Line top of pot with plastic wrap; cover with raspberries. Tie ribbon into bow on dowel. |