Truffles, Chocolate Raspberry

By mangia_g2

Ingredients

• 6 oz (1 cup) semi-sweet chocolate chips
• 2 TB seedless raspberry jam
• cocoa powder to coat truffles

Preparation

Step 1

In the top part of a double boiler over simmering water, melt the chocolate chips with the jam. Stir occasionally. Heat until mixture is a fudge-like consistency, similar to the inside of a chocolate truffle.

Let mixture cool on a cold burner and then shape into 18 truffle-sized balls. Roll in cocoa powder and store in covered container in refrigerator.

These are best when served at room temperature. Take out of fridge 30 minutes prior to serving.