Chocolate Raspberry Truffles

• 1 cup semi-sweet chocolate morsels
• 2 tablespoons heavy cream
• 1 tablespoon butter
• 2 tablespoons seedless raspberry jam
• 6 ounces baking chocolate white
• 1 cup milk chocolate morsels
• 2 teaspoons shortening
• cocoa or Confectioners' sugar for dusting

1. In heavy gauge 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 teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm.
2. Coatings: Over hot (not boiling) water melt white baking bars or milk chocolate morsels and shortening, stirring until smooth.
3. Drop frozen truffles one at a time, into melting coating; stir quickly to coat, then remove with fork, shaking off excess. Place on cookie sheet; chill until set. Store refrigerated.
4. Or coat with cocoa or confectioners' sugar.

semisweet chocolate morsels, heavy cream, butter, seedless raspberry jam, baking chocolate, milk chocolate morsels, shortening, cocoa

Taken from www.yummly.com/recipe/Chocolate-Raspberry-Truffles-1654693 (may not work)