Chocolate Raspberry Truffles

1. 1

   In a heavy saucepan, combine morsels, heavy cream and butter.

2. 2

   Cook over low heat, stirring constantly, until smooth.

3. 3

   Stir in raspberry jam.

4. 4

   Cover with plastic wrap;freeze 20 minutes.

5. 5

   Drop mixture by teaspoons onto foil lined cookie sheet.

6. 6

   Freeze 15 minutes.

7. 7

   Roll into balls;freeze until firm.

8. 8

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

9. 9

   Drop frozen truffles, one at a time, into melted coating.

10. 10

    Stir quickly to coat, then remove with a fork, shaking off excess.

11. 11

    Place on cookie sheet, chill until set.

12. 12

    Store refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.