1 1/3 c. Nestle's chocolate chips
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. raspberry jam

Combine chocolate, cream and butter. Heat low, stir constantly until smooth. Stir in jam. Cover with plastic wrap and freeze 20 minutes. Drop by teaspoons onto foil-lined pan. Freeze again for 15 minutes. Roll into balls and into powdered sugar or chocolate sprinkles. Keep refrigerated until serving time. Note: Chocolate, cream and butter may be melted in, microwave.