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Raspberry Truffles1 tablespoon butter (NO SUBSTITUTES) In a heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4 to 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 for 20 minutes. Drop by teaspoonsful onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm. In a microwave or heavy saucepan, melt candy coating and shortening, stirring often. Cool slightly; spoon over balls. Place on a wire rack over wax paper. Let stand for 15 minutes or until firm. Store in an airtight container in the refrigerator. Yields 4 dozen.
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