Categories: Candy

Ingredients

• 6 ounces (1 cup) semi-sweet chocolate chips
• 2 T (⅛ cup) seedless raspberry jam
• Cocoa powder to coat truffles

Directions

1. In the top part of a double boiler over simmering water, melt the cup of chocolate chips with the raspberry jam.

2. Stir occasionally. Heat until the mixture is of a fudge-like consistency, similar to the inside of a chocolate truffle.

3. Let the mixture cool on a cold burner and then shape it into truffle-sized balls with your fingers. It’s best to roll them fairly small because they are VERY rich.

4. Roll the balls in cocoa powder and store them in a covered container in the refrigerator.

5. They are best served at room temp. so take them out of the fridge thirty minutes before serving.

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