These truffles are seriously easy to make. If I can do it with a 2.5 year old running around and a 10 month old crawling around, you know these are easy!
(From the Charlotte Cooks booklet I got from a class I took at CPCC)
1 cup semi-sweet chocolate chips
2 Tbsp unsalted butter
2 Tbsp heavy cream
2 Tbsp seedless raspberry jam
1 Tbsp rum (optional)
1/2 cup cocoa powder (unsweetened), for coating
Optional – powdered sugar
Makes 20 truffles
Combine all of the ingredients (except cocoa powder) in top of a double broiler over low heat, stirring occasionally until melted and smooth. Chill at least 3 hours or until firm enough to handle.
Form into one inch balls, using a scoop or a teaspoon. I used a cookie scoop. Roll in cocoa powder until coated. Refrigerate until ready to serve.
(I added some powdered sugar to the cocoa powder because I found the unsweetened cocoa very bitter)