Chocolate Raspberry Truffles

• 113 cups milk chocolate morsels
• 2 tablespoons heavy whipping cream
• 1 tablespoon butter
• 2 tablespoons raspberry jam
• 6 ounces chocolate unsweetened white
• 1 cup milk chocolate morsels

1. In a heavy 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 teaspoons onto foil lined cookie sheet.
6. Freeze 15 minutes.
7. Roll into balls;freeze until firm.
8. Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening, stirring until smooth.
9. Drop frozen truffles, one at a time, into melted coating.
10. Stir quickly to coat, then remove with a fork, shaking off excess.
11. Place on cookie sheet, chill until set.
12. Store refrigerated.

milk chocolate, heavy whipping cream, butter, raspberry jam, chocolate, milk chocolate morsels

Taken from recipeland.com/recipe/v/chocolate-raspberry-truffles-44105 (may not work)