Chocolate Raspberry Truffles

Chocolate Raspberry Truffles are incredibly elegant, unbelievably delicious and surprisingly easy to make. My favorite comes from Godiva, with a very close second coming from my own kitchen. This is my recipe (which I have had on a card for years and years, but I believe came from a Williams-Sonoma cookbook that belongs to a friend):

6 Tbs unsalted butter

8 oz semisweet or bittersweet chocolate, chopped (the better the chocolate, the better the truffles!)

1/2 cup good quality seedless jam (Polaner All-Fruit is my favorite)

3 Tbs Chambord liqueur

1/3 cup sugar

Place the butter and chocolate in the top pan of a double boiler, stir until melted and smooth. Remove from the heat and stir in jam and liqueur. Pour mixture in a shallow pan, cover with plastic wrap and chill for 3 hours or until firm.

Place sugar in a shallow bowl or saucer. To form into a truffle, using a teaspoon scoop up a 1 inch piece of mixture. With cool fingers, form into a ball, then drop ball into the sugar and roll around to coat completely. Keep the truffles in the refrigerator for up to 2 weeks (they won’t last that long, trust me on this).