Chocolate Raspberry Truffles

Directions

1. 1
   In heavy gauge saucepan, combine Morsels, heavy cream, and butter.
2. 2
   Cook over low heat, stirring constantly, until smooth.
3. 3
   Stir in raspberry jam.
4. 4
   Cover with plastic wrap; freeze 20 minutes.
5. 5
   Drop mixture by teaspoonfuls onto foil-lined cookie sheet.
6. 6
   Freeze 15 minutes.
7. 7
   Roll into balls; freeze until firm.
8. 8
   Coatings:
9. 9
   Over hot[not boiling] water melt White baking bars or milk chocolate morsels and shortening, stirring until smooth.
10. 10
    Drop frozen truffles one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking of excess.
11. 11
    Or coat with Nestle cocoa or confectioners sugar.
12. 12
    Place on cookie sheet; chill until set.
13. 13
    Store refrigerated.