TRUFFLES:

1 1/3 c. Nestle's Toll House semi-sweet chocolate
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. seedless raspberry jam

CHOCOLATE COATINGS:

1 (6 oz.) pkg. Nestle's premier white baking bars OR
1 c. Nestle's Toll House milk chocolate morsels OR
2 tsp. shortening OR
Nestle's cocoa or confectioners' sugar

In heavy gauge 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 teaspoonful onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls. Freeze until firm.

TO COAT: Over hot (not boiling) water melt white baking bars or morsels 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.

Store refrigerated. Put in decorative tin or jar to make a great teacher's gift or hostess gift.