CHOCOLATE RASPBERRY TRUFFLES

TRUFFLES:
1 1/3 cups chocolate morsels
2 tbsp heavy cream
1 tbsp butter
2 tbsp seedless raspberry jam
COATING:
cocoa or confectioners sugar (optional)
Chocolate Coating (recipe follows) (optional)

TRUFFLES:
In a heavy saucepan, combine 1 1/3 cups chocolate morsels, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes.

Drop mixture by teaspoons onto foil lined cookie sheet. Freeze 15 minutes.

Roll into balls; freeze until firm.

COATING:
Roll in cocoa or sifted confectioner's sugar or dip in chocolate coating following instructions below.

Place on cookie sheet; chill until set. Store refrigerated.

CHOCOLATE COATING:
1 (6 oz) pkg. white baking bars or 1 cup chocolate morsels
2 tsp shortening

Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening, stirring until smooth.

Drop frozen truffles, one at a time, into melted coating. Stir quickly to coat, then remove with a fork, shaking off excess. Place on cookie sheet; chill until set. Store refrigerated.