Chocolate raspberry truffles

Yield: 48 Servings

Measure Ingredient
1⅓ cup Chocolate morsels
2 tablespoons Heavy cream
1 tablespoon Butter
2 tablespoons Seedless raspberry jam
6 ounces Pkg. white baking bars or
1 cup Chocolate morsels
2 teaspoons Shortening or
\N \N Cocoa or
\N \N 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.

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