Chocolate Raspberry Truffles

Yields:	4 dozen
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In a heavy saucepan,combine 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.

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.

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Recipe Bite

by Krazy Chef Kurt Upton

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