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.