Chocolate Raspberry Truffles

• Truffles
• 1 1/3 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 2 tablespoons heavy cream
• 1 tablespoon butter
• 2 tablespoons seedless raspberry jam
• Choice of Coating
• 1 (6 ounce) package NESTLE(R) TOLL HOUSE(R) Premier White Morsels or 1 cup nestle toll house milk chocolate chips
• 2 teaspoons shortening
• nestle cocoa or confectioners' sugar

1. In heavy gauge saucepan, combine Morsels, heavy cream, and butter.
2. Cook over low heat, stirring constantly, until smooth.
3. Stir in raspberry jam.
4. Cover with plastic wrap; freeze 20 minutes.
5. Drop mixture by teaspoonfuls onto foil-lined cookie sheet.
6. Freeze 15 minutes.
7. Roll into balls; freeze until firm.
8. Coatings:
9. Over hotnot boiling water melt White baking bars or milk chocolate morsels and shortening, stirring until smooth.
10. Drop frozen truffles one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking of excess.
11. Or coat with Nestle cocoa or confectioners sugar.
12. Place on cookie sheet; chill until set.
13. Store refrigerated.

truffles, heavy cream, butter, seedless raspberry jam, coating, white, shortening, cocoa

Taken from www.food.com/recipe/chocolate-raspberry-truffles-104026 (may not work)