1 1/3 c Chocolate morsels 2 T Heavy cream 1 T Butter 2 T Seedless raspberry jam
CHOICE OF COATINGS:
6 oz Pkg. white baking bars or 1 c Chocolate morsels 2 t Shortening or Cocoa or Confectioners sugar In a heavy 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 teaspoons onto foil lined cookie sheet.Freeze 15 minutes.Roll into balls;freeze until firm. Coating: Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening,stirring until smooth.Drop frozen truffles,one at a time,into melted coating.Stir quickly to coat,then remove with a fork,shaking off excess.Place on cookie sheet;chill until set.Store refrigerated.