----TRUFFLES----
1 1/3 c  Chocolate morsels
2 tb Heavy cream
1 tb Butter
2 tb Seedless raspberry jam

-CHOICE OF COATINGS –
6 oz Pkg. white baking bars or
1 c Chocolate morsels
2 ts Shortening or
Cocoa or
Confectioners sugar

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. Coating:
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.