Chocolate Raspberry Truffles Recipe

Directions:

1. In a saucepan bring cream just to a boil over medium heat.
2. Remove the pan from the heat.
3. Add the chocolate.
4. Stir the mixture until chocolate is melted completely and mixture is smooth.
5. Let the mixture cool slightly and then add butter, bit by bit.
6. Stir the mixture until it is smooth.
7. Stir in the jam, the Chambord and a pinch of salt.
8. Transfer mixture to bowl.
9. Chill it, covered, for 4 hours. or until it is firm.
10. Make teaspoon sized balls out of the mixture and roll the balls in the cocoa powder.
11. Chill the truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.
12. Keep them in an airtight container, chilled, for 2 weeks.
13. Makes about 40 truffles