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Raspberry Truffles

Makes 20 (1-inch) truffles

• 1 cup (6 ounces) semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• 2 tablespoons seedless raspberry jam
• 1 tablespoon rum
• 1/2 cup unsweetened cocoa powder (for coating truffles)

 

Combine all ingredients except cocoa powder in top of double boiler over low heat, stirring constantly until melted and smooth. Chill 3 hours, or until firm enough to handle. Form into 1-inch balls using a scoop or teaspoon. Roll in cocoa until coated; refrigerate until ready to serve.

Microwave instructions: Combine all ingredients except cocoa in microwave-proof bowl. Heat at medium (50 percent) power for 2 to 3 minutes, stirring well after each minute initially, then at 30-second intervals until smooth. Proceed as directed above.

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