Ginny's Raspberry Truffles Recipe

Ingredients
<br>- 2 cups HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
<br>- 1 2/3 cups HERSHEY®'S Raspberry Chips
<br>- 6 tablespoons unsalted butter
<br>- 1 (10 ounce) jar seedless raspberry jam
<br>- 2 tablespoons raspberry liqueur OR 1 teaspoon raspberry candy flavoring
<br>- 5 tablespoons whipping cream, or as needed
<br>- Coatings (powdered sugar, cocoa, toasted coconut or chopped nuts)
<br><p></p>Directions
<br>step 1: Place chocolate chips, raspberry chips and butter in large microwave-safe bowl.  Microwave at HIGH (100%) 1 minute; stir.  If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.  Stir in jam, liqueur and 4 tablespoons whipping cream.  If necessary, add additional whipping cream, one half teaspoon at a time, until mixture is well blended and smooth.
<br>step 2: Cover; refrigerate several hours or overnight until chocolate mixture is firm enough to handle.  Roll mixture into 1-inch balls; while still tacky roll in your choice of coating.  Place coated truffle on cookie sheet to set.  Refrigerate several hours or until completely cold; transfer to airtight container.  Store in cool, dry place.  Candy flavor is best after storing for about 1 week.  Truffles also freeze well.
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Ingredients
- 2 cups HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
- 1 2/3 cups HERSHEY®'S Raspberry Chips
- 6 tablespoons unsalted butter
- 1 (10 ounce) jar seedless raspberry jam
- 2 tablespoons raspberry liqueur OR 1 teaspoon raspberry candy flavoring
- 5 tablespoons whipping cream, or as needed
- Coatings (powdered sugar, cocoa, toasted coconut or chopped nuts)

Directions
step 1: Place chocolate chips, raspberry chips and butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Stir in jam, liqueur and 4 tablespoons whipping cream. If necessary, add additional whipping cream, one half teaspoon at a time, until mixture is well blended and smooth.
step 2: Cover; refrigerate several hours or overnight until chocolate mixture is firm enough to handle. Roll mixture into 1-inch balls; while still tacky roll in your choice of coating. Place coated truffle on cookie sheet to set. Refrigerate several hours or until completely cold; transfer to airtight container. Store in cool, dry place. Candy flavor is best after storing for about 1 week. Truffles also freeze well.

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