Chocolate Raspberry Truffle

Directions

1. 1
   In heavy gauge saucepan, combine morsels, heavy cream and butter.
2. 2
   Cook over low heat, stirring constantly until smooth. Stir in raspberry jam.
3. 3
   Cover with plastic wrap.
4. 4
   Freeze 20 minutes.
5. 5
   Drop mixture by teaspoonfuls onto foil-lined cookie sheet.
6. 6
   Freeze 15 minutes.
7. 7
   Roll into balls.
8. 8
   Freeze until firm. Coat each ball with cocoa or confectioners sugar (optional). Makes 4 dozen.