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