1.5
lb. tempered chocolate, dark or milk
6-1/2 oz. heavy cream
1-1/2 oz. sweet butter
4 oz. raspberry jam
Bring
cream, butter, and jam to room temperature. Cream butter using
a wooden spoon or spatula — do not whip. Temper the chocolate, reserving 1/2 lb for coating truffles when finished.
Add butter and completely mix. Next, add the heavy cream and
raspberry jam. Let cool for 1-2 hours and roll into 1/2 oz.
balls. Coat in the tempered chocolate reserved earlier or roll in
good quality cocoa powder.