Lethal Chocolate Raspberry Truffles

8 (1 ounce) squares semisweet chocolate
6 tablespoons unsalted butter
1/2 cup seedless raspberry jam
2 tablespoons whipping cream
Unsweetened cocoa powder or finely chopped hazelnuts
In a double boiler, melt the chocolate with the butter, stirring until smooth.

Remove chocolate from heat.

Add the raspberry jam to the whipping cream and stir the mixture until completely smooth.

To produce classic round truffles, refrigerate the mixture until firm - at least 2 to 3 hours. Working quickly and with clean hands, roll spoonsful of truffle mixture into 3/4-inch balls. Immediately drop each ball into a bowl of cocoa powder or finely chopped hazelnuts, and roll around to coat. Handle chocolate as little as possible so that it does not melt.

Alternatively, you can lightly grease an 8-inch baking pan, line the bottom with wax paper, and pour in the warm truffle mixture. Refrigerate several hours until firm, then run a knife around the edges of the pan and turn out onto a cutting board. It should drop out in one block. Peel the wax paper off the chocolate and with a sharp knife, cut the truffles into small squares. Toss them in a bowl of cocoa powder or hazelnuts to coat.

Store truffles in a tightly sealed container in the refrigerator.

Makes 50 to 60 delectable morsels.

Per truffle: 68 cal, 7 g fat, 9 mg cholesterol, 2 g carbohydrates, 1 g fiber, 1 g protein, 3 mg sodium