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

In heavy gauge saucepan combine chips, heavy cream and butter. Cook over low heat, stirring constantly until smooth. Stir in jam. Cover with plastic wrap, freeze 10 minutes. Drop mixture by teaspoons onto foil lined cookie sheets freeze 15 minutes. Coat with powdered sugar. Store refrigerated.