Chocolate Raspberry Truffles Recipe

In a heavy saucepan, combine morsels, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoons onto foil lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm.
Coating:
Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening, stirring until smooth. Drop frozen truffles, one at a time,into melted coating. Stir quickly to coat, then remove with a fork, shaking off excess. Place on cookie sheet; chill until set. Store refrigerated.