Raspberry Truffles

• 1 tablespoon butter
• 2 tablespoons heavy whipping cream
• 1-1/3 cups semisweet chocolate chips
• 7-1/2 teaspoons seedless raspberry jam
• 6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
• 2 tablespoons shortening

1. In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze until mixture thickens and can be scooped.
2. Drop by teaspoonfuls onto a foil-lined
3. . Freeze for 15 minutes. Roll into balls; freeze until very firm.
4. Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.

butter, heavy whipping cream, chocolate chips, seedless raspberry jam, coating, shortening

Taken from www.tasteofhome.com/recipes/raspberry-truffles/ (may not work)