Yes, Another Recipe for Raspberry Chocolate Truffles

• 34 cup heavy whipping cream
• 12 cup butter
• 12 cup seedless raspberry jam or 12 cup low-sugar seedless raspberry jam
• 2 (8 ounce) packageshigh-quality semisweet chocolate, chopped
• 2 tablespoons kirsch or 2 tablespoons Chambord raspberry liquor
• 1 cup chopped macadamia nuts
• 12 cup unsweetened cocoa

1. Place whipping cream, butter and raspberry jam in 2 quart saucepan.
2. Cook over medium heat, stirring occasionally, until butter and jam are melted(3-5 mins).
3. Continue cooking until mixture begins to bubble around edges(1-2 mins).
4. Remove from heat.
5. Stir in chocolate and kirsch or Chambord until melted and smooth.
6. Stir in nuts.
7. Place mixture in bowl.
8. Cover, refrigerate until firm(5-6 hrs).
9. Working quickly, roll chocolate mxiture into 30(1-1/2") balls.
10. Place on waxed paper-lined pan.
11. Cover; refrigerate 1 hour.
12. Roll chocolate balls in cocoa.
13. To serve, place in mini paper cups.

heavy whipping cream, butter, raspberry, chocolate, chambord raspberry liquor, nuts, cocoa

Taken from www.food.com/recipe/yes-another-recipe-for-raspberry-chocolate-truffles-158729 (may not work)