Chocolate Chambord Truffles

• 1/2 cup heavy cream
• 12 ounces semisweet chocolate finely chopped
• 1/4 cup unsalted butter cut into pieces and softened
• 1/2 cup raspberry jam seedless red
• 2 tablespoons chambord
• 1 pinch salt
• 1/2 cup unsweetened cocoa powder sifted

1. In a saucepan bring cream just to a boil over medium heat.
2. Remove the pan from the heat and add the chocolate. Stir the mixture until chocolate is melted completely and mixture is smooth.
3. Let the mixture cool slightly and then add butter, bit by bit, stirring until smooth.
4. Stir in the jam, the Chambord and a pinch of salt.
5. Transfer mixture to bowl. Chill, covered, for 4 hours or until firm.
6. Make teaspoon sized balls out of the mixture and roll in the cocoa powder.
7. Chill truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.

heavy cream, chocolate, unsalted butter, raspberry, chambord, salt

Taken from www.yummly.com/recipe/Chocolate-Chambord-Truffles-1652218 (may not work)