Ingredients
1 tablespoon butter2 tablespoons heavy whipping cream1-1/3 cups semisweet chocolate chips7-1/2 teaspoons seedless raspberry jam6 ounces white candy coating or dark chocolate candy coating, coarsely chopped2 tablespoons shortening
Preparation
In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze until mixture thickens and can be scooped.
Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm.
Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.
