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Ingredients

6 tablespoons unsalted butter
8 ounces semisweet chocolate, chopped
1/2 cup seedless raspberry jam
3 tablespoons raspberry flavored liqueur
1/3 cup sugar

Directions

Place the butter and chocolate in a heat proof bowl over a pan of simmering water. Stir until melted and smooth. Remove from the heat and stir in the jam and liqueur. Pour the mixture into a shallow pan, cover and chill until firm, about 3 hours. Place the sugar in a saucer. Use a teaspoon, scoop up a 1" piece of the chocolate,roll into a ball, then drop into the sugar. Turn to coat completely. Place on plate. Store in a covered container in the fridge for up to 2 weeks. Let come to room temperature before serving. Makes about 36 truffles.