6 oz (1 cup) semisweet chocolate chips
2 tbs (1/8 cup) seedless raspberry jam
cocoa powder to coat truffles

n the top part of a double boiler over simmering water, melt the cup of chocolate chips with the raspberry jam. stir occasionally. heat until the mixture is of a fudge-like consistency, similar to the inside of a chocolate truffle.

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.

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

these chocolate raspberry trufles are best served at room temperature. take them out of the refrigerator 30 minutes before you plan to serve them.

makes 18 truffles, depending on the size you roll them.