Raspberry Truffles

• 1 12 cups semisweet chocolate
• 6 tablespoons unsalted butter
• 12 cup raspberry jam
• 3 tablespoons raspberry liqueur (quite thick)
• 14 cup unsweetened cocoa powder, to coat

1. Melt chocolate with butter in a bowl over simmering water.
2. When all ingredients are melted, stir a little and remove from heat.
3. Add jam and raspberry liqueur.
4. Mix gently to combine, without stirring too.
5. Refrigerate the mixture for about 4 hours or until firm.
6. Take small balls of ganache with a spoon and roll between palms to make balls.
7. Place cocoa in a shallow bowl and roll each truffle there to coat.
8. Store truffles in refrigerator.

semisweet chocolate, unsalted butter, raspberry, raspberry liqueur, cocoa

Taken from www.food.com/recipe/raspberry-truffles-430210 (may not work)