1 1/3 cups semisweet chocolate chips
2 tablespoons heavy or whipping cream
1 tablespoon butter
2 tablespoons seedless raspberry jam

In small heavy-gauge saucepan, combine semisweet chocolate chips, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes or until very thick.

Drop by level measuring teaspoonsful onto wax paper-lined cookie sheets. Freeze 15 minutes. Roll into balls. Freeze 15 minutes or until very firm. Roll in cocoa or confectioners' sugar until well coated. Store truffles in airtight containers in refrigerator.

Makes about 48.