1 1/3 c. chocolate chips
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. seedless raspberry jam

CHOICE OF COATING:

1 c. milk chocolate morsels
2 tsp. shortening
OR
Dry cocoa or
Confectioners' sugar

In heavy gauge saucepan, combine 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, stirring once or twice. Drop mixture by teaspoonfuls onto foil lined cookie sheet. Roll into balls. Freeze until firm.

Coatings: 1. Over hot (not boiling) water melt chocolate chips and shortening, stirring until smooth. Drop frozen truffles one at a time into melted coating; stir quickly to coat, then remove with fork shaking off excess. Place on cookie sheet. Store refrigerated. 2. Roll in dry cocoa. 3. Roll in confectioners' sugar.

Excellent party treat! Makes about 4 dozen truffles.