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1 1/3 cups semisweet chocolate chips
2 tablespoons heavy or whipping cream
1 tablespoon butter
2 tablespoons seedless raspberry jam
In small heavy-gauge saucepan, combine semisweet chocolate chips, heavy cream
and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry
jam. Cover with plastic wrap; freeze 20 minutes or until very thick.
Drop by level measuring teaspoonsful onto wax paper-lined cookie sheets.
Freeze 15 minutes. Roll into balls. Freeze 15 minutes or until very firm. Roll
in cocoa or confectioners' sugar until well coated. Store truffles in airtight
containers in refrigerator.
Makes about 48.
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