Chocolate Raspberry Truffles

In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.

Add chocolate , stirring , until smooth.

Let cool slightly and add butter , bit by bit , stirring until smooth.

Stir in jam , chambord and a pinch of salt and transfer to a bowl.

Chill , covered , for 4 hours , or until firm.

Form mixture by heaping teaspoons into balls and roll in cocoa powder.

Chill on a baking sheet lined with wax paper for 1 hour , or until firm.

Keep in an airtight container , chilled , for up to 2 weeks.

heavy cream, semi-sweet chocolate chips, butter, seedless raspberry jam, chambord raspberry liquor, unsweetened cocoa