RASPBERRY TRUFFLES

1 tablespoon butter (NO SUBSTITUTES)
2 tablespoons whipping cream
1 1/3 cups semisweet chocolate chips
7 1/2 teaspoons seedless raspberry jam
6 ounces white or dark chocolate candy coating
2 tablespoons shortening

In a heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4 to 5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze for 20 minutes. Drop by teaspoonsful onto a foil-lined baking sheet. Freeze for 15 minutes.
Roll into balls; freeze until very firm. In a microwave or heavy saucepan, melt candy coating and shortening, stirring often. Cool slightly; spoon over balls. Place on a wire rack over wax paper. Let stand for 15 minutes or until firm. Store in an airtight container in the refrigerator. Yields 4 dozen.