1 1/3 c. chocolate chips
2 tbsp. cream
1 tbsp. butter
2 tbsp. raspberry jam (seedless)
2 tbsp. shortening
16 oz. bar white chocolate and/or 1 (12 oz.) bag chocolate chips

Melt the 1 1/3 cups of chocolate chips, cream and butter over low heat. Add jam. Freeze 20 minutes. Drop by teaspoonful on wax paper. Freeze 15 minutes. Roll into small balls. Freeze until firm. Melt shortening and white chocolate or shortening and chocolate chips in double boiler. Drop balls into melted chocolate to coat. Store in refrigerator. (Optional: you can drizzle white chocolate over dark chocolate or dark over white.)