Raspberry Truffles

• servings: 24 truffles

Ingredients

½ c. heavy cream

14 oz. Bittersweet chocolate

½ c. raspberry jam, strained of seeds

confectioners sugar

½c. granulated sugar

Directions

In heavy saucepan bring the cream to a boil over high heat. Remove the pan from the heat, add 8 oz. of chocolate and stir until melted. Stir in jam and chill for an hour. Form mixture into walnut-sized balls and place on wax-paper lined cookie sheet.

In a small heavy saucepan, melt the remaining 6 oz. Chocolate, stirring until smooth. Remove pan from heat, coat the truffles carefully with a thin layer of chocolate and roll in granulated sugar. Chill.

Truffles keep, chilled, up to 1 week.

Lannie's shortcut: I use a little more cream and add all the chocolate at the same time. Roll in sugar.

Notes

Raspberry Truffles

The trick here is to chill the truffle dough sufficiently, then work fast before they melt in your hands, (Makes 24 truffles)