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1 tablespoon butter (NO SUBSTITUTES)
2 tablespoons whipping cream
1 1/3 cups semisweet chocolate chips
7 1/2 teaspoons seedless raspberry jam
6 ounces white or dark chocolate candy coating
2 tablespoons shortening
In a heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4 to 5 minutes or until chocolate is melted.
Remove from the heat; stir in jam until combined.
Transfer to a small freezer container; cover and freeze for 20 minutes.
Drop by teaspoonsful onto a foil-lined baking sheet.
Freeze for 15 minutes.
Roll into balls; freeze until very firm.
In a microwave or heavy saucepan, melt candy coating and shortening, stirring often.
Cool slightly; spoon over balls.
Place on a wire rack over wax paper.
Let stand for 15 minutes or until firm.
Store in an airtight container in the refrigerator.
Yield: 4 dozen
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