Chocolate Raspberry Truffles Recipe:
3 cups chocolate chips, divided
2 T. whipping cream
1 T. butter
2 T. seedless raspberry jam
Combine 1 1/2 cups chocolate chips, whipping cream and butter in a double boiler over low heat. Stir until melted and smooth. add raspberry jam; remove form heat and cool. Cover with plastic wrap and freeze for 20 minutes. Shape into one inch balls and freeze until firm. Melt remaining 1 1/2 cups chocolate chips in double boiler over low heat; using a toothpick, dip balls into melted chocolate. Place on wire rack to cool. Chill until set. Makes about 3 dozen.