Chocolate-Raspberry Truffles

1. 1

   In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.

2. 2

   Add chocolate, stirring, until smooth.

3. 3

   Let cool slightly and add butter, bit by bit, stirring until smooth.

4. 4

   Stir in jam, Chambord and a pinch of salt and transfer to a bowl.

5. 5

   Chill, covered, for 4 hours, or until firm.

6. 6

   Form mixture by heaping teaspoons into balls and roll in cocoa powder.

7. 7

   Chill on a baking sheet lined with wax paper for 1 hour, or until firm.

8. 8

   Keep in an airtight container, chilled, for up to 2 weeks.

No additional tips available.