Raspberry Truffles

Directions

1. 1
   Melt chocolate with butter in a bowl over simmering water.
2. 2
   When all ingredients are melted, stir a little and remove from heat.
3. 3
   Add jam and raspberry liqueur.
4. 4
   Mix gently to combine, without stirring too.
5. 5
   Refrigerate the mixture for about 4 hours or until firm.
6. 6
   Take small balls of ganache with a spoon and roll between palms to make balls.
7. 7
   Place cocoa in a shallow bowl and roll each truffle there to coat.
8. 8
   Store truffles in refrigerator.