RASPBERRY TRUFFLES

Rich, dark chocolate truffles with a hint of raspberry flavor. 

Yield: 20 one-inch truffles

Ingredients

1 cup (6 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS
2 tablespoons unsalted butter
2 tablespoons heavy cream
2 tablespoons seedless raspberry jam
1 tablespoon rum
1/2 cup unsweetened cocoa powder (for coating truffles)

Directions

Combine all ingredients except cocoa powder in top of double boiler over low heat, stirring constantly until melted and smooth. Chill at least 3 hours or until firm enough to handle.

Form into one-inch balls, using a scoop or teaspoon. Roll in cocoa until coated; refrigerate until ready to serve.

Microwave instructions: Combine all ingredients except unsweetened cocoa powder in small microproof bowl. Heat at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30-second intervals until mixture is smooth. Proceed as directed above.