Chocolate Raspberry Truffles

Directions

In a heavy saucepan, combine morsels, heavy cream and butter.

Cook over low heat, stirring constantly, until smooth.

Stir in raspberry jam. Cover with plastic wrap;freeze 20 minutes.

Drop mixture by teaspoons onto foil lined cookie sheet.

Freeze 15 minutes. Roll into balls;freeze until firm.

Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening, stirring until smooth.

Drop frozen truffles, one at a time, into melted coating.

Stir quickly to coat, then remove with a fork, shaking off excess.

Place on cookie sheet, chill until set.

Store refrigerated.