INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter
1 lb. semi-sweet chocolate, finely chopped
1/2 cup seedless raspberry jam
1/4 cup Black Raspberry Liqueur or Raspberry Chambord
1/2 cup dutch-process cocoa powder (optional)
1 cup hazelnuts, roasted and finely chopped

DIRECTIONS

Cut butter into pieces and melt in top of double boiler or metal bowl over (but not touching) hot water. Add chocolate, stirring occasionally until smooth. Remove from heat.

Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or overnight.

Place the cocoa or hazelnuts in a wide shallow pie pan.

Using a melon-baller or a tablespoon, scoop about a tablespoon of the cold chocolate mixture between your palms and roll to form a round ball. Roll in desired coating and place on a sided baking sheet. Repeat until all the chocolate mixture is gone.  Cover tightly with plastic wrap until ready to serve. Remove from refrigerator about 10 minutes before serving.

This recipe may be prepared up to 5 days ahead if truffles are covered tightly and refrigerated. They may also be frozen for up to a month, double wrapped in plastic.