Chocolate Raspberry Truffles

Yield: about 48

Ingredients

• 1 1/3 cups semisweet chocolate chips
• 2 tablespoons heavy or whipping cream
• 1 tablespoon butter
• 2 tablespoons seedless raspberry jam

Instructions

1. In small heavy-gauge saucepan, combine semisweet chocolate chips, heavy cream and butter. Cook over low heat, stirring constantly, until smooth.
2. Stir in raspberry jam. Cover with plastic wrap; freeze for 20 minutes or until very thick.
3. Drop by level measuring teaspoonsful onto wax paper-lined cookie sheets. Freeze for 15 minutes.
4. Roll into balls. Freeze for 15 minutes or until very firm.
5. Roll in cocoa or confectioners' sugar until well coated.
6. Store truffles in airtight containers in refrigerator.