Ingredients

Instructions

  1. In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
  2. Add chocolate, stirring, until smooth.
  3. Let cool slightly and add butter, bit by bit, stirring until smooth.
  4. Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
  5. Chill, covered, for 4 hours, or until firm.
  6. Form mixture by heaping teaspoons into balls and roll in cocoa powder.
  7. Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
  8. Keep in an airtight container, chilled, for up to 2 weeks.