Chocolate Raspberry Chambord Truffles For Your Valentine!

1. 1

   In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.

2. 2

   Remove from heat; stir in the chocolate until melted and smooth.

3. 3

   Stir in the liqueur, mixing well.

4. 4

   Transfer to a bowl and chill covered, for 4 hours or until firm.

5. 5

   Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.

6. 6

   Cover and refrigerate for 1 hour, or until firm.

7. 7

   Roll chocolate balls in cocoa powder, place in mini paper cups.

8. 8

   Store in an airtight container, with parchment between the layers.

9. 9

   Keep chilled until ready to serve, for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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