Makes 4 dozen Truffles
1 1/3 cup semi sweet chocolate chips
2 tbs heavy cream
1 tbs butter
2 tbs seedless raspberry jam
Choice of coatings:
one 6-oz pkg white baking bars or 1 cup milk chocolate morsels
2 tsp shortening
or nestle cocoa
or confectioners sugar
In a heavy-gauge saucepan, combine chocolate chips, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 30 inutes. Drop mixture by tspfulls onto foil lined cookie sheet. Freeze 15 mintues. Roll into balls; freeze until firm.
Over hot (not boiling) water melt either the white baking bars or the milk chocolate chips and shortening, stirring until smooth.
Drop frozen truffles one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking off excess. Place on acookie sheet; chill until set. Store in refrigerator.