Chocolate Raspberry Truffles
- 6 oz semi-sweet chocolate chips
- 2 TBS seedless raspberry jam
- Cocoa powder
In the top part of a double boiler over simmering water, melt the cup of chocolate chips with the raspberry jam. Stir occasionally. Heat until the mixture is of a fudge-like consistency, similar to the inside of a chocolate truffle.
Let the mixture cool on a cold burner and then shape it into truffle-sized balls with your fingers. Its best to roll them fairly small because they are very rich.
Roll the balls in cocoa powder and store them in a covered container in the refrigerator.
These Chocolate Raspberry Truffles are best served at room temperature. Take them out of the refrigerator thirty minutes before you plan to serve them.