Chocolate Raspberry Truffles
By: Sheri Wetherell
Published: Wednesday, December 9, 2009 - 10:08pm

Ingredients




 cups semi-sweet chocolate morsels
2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons seedless raspberry jam
6 ounces white baking chocolate or,
1 cup milk chocolate morsels
2 teaspoons shortening
Cocoa or Confectioners' sugar for dusting

Preparation

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 Coatings: Over hot (not boiling) water melt white baking bars or milk chocolate morsels and shortening, stirring until smooth. 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 Or coat with cocoa or confectioners' sugar.