12 oz. semi-sweet chocolate chips
2 T heavy cream
1 T butter
2 T seedless raspberry jam
In a heavy saucepan, combine chips, 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.
Dip into melted vanilla almond bark and sprinkle with red sugar crystals. I used sanding sugar. Keep refrigerated until serving.
I found this recipe at epicurean.com. I doubled it for the open house. It made about 70 truffles, but the finished amount would depend on how large they are made. They are very easy to make. ~~Rhonda