In the Kitchen with Chris: Chocolate Raspberry Truffles

CHOCOLATE RASPBERRY TRUFFLES

½ cup heavy cream
12 ounces semisweet chocolate chopped fine
½ stick (¼ cup) unsalted butter, cut into bits and softened
½ cup seedless red raspberry jam
2 tablespoons Chambord (black raspberry liqueur), or to taste
½ cup sifted unsweetened cocoa powder for coating the truffles

In a saucepan bring the cream just to a boil over moderate heat and remove the pan from the heat. Add the chocolate, stirring, and stir the mixture until the chocolate is melted completely and the mixture is smooth. Let the mixture cool slightly, add the butter, bit by bit, stirring, and stir the mixture until it is smooth. Stir in the jam, the Chambord, and a pinch of salt, transfer the mixture to a bowl, and chill it, covered, for 4 hours, or until it is firm. Form the mixture by heaping teaspoons into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 1 hour, or until they are firm. The truffles keep in an airtight container, chilled, for 2 weeks. Makes about 40 truffles.