Chocolate Raspberry Truffles

1. 1

   In heavy gauge saucepan, combine morsels, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm.

2. 2

   Coatings: Over hot (not boiling) water melt white baking bars or milk chocolate morsels and shortening, stirring until smooth.

3. 3

   Drop frozen truffles one at a time, into melting coating; stir quickly to coat, then remove with fork, shaking off excess. Place on cookie sheet; chill until set. Store refrigerated.

4. 4

   Or coat with cocoa or confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.