Ingredients
- 1 cup Guittard 46% Semisweet Dark Chocolate Baking Chips
- 2 Tbsp Unsalted butter
- 2 Tbsp Heavy cream
- 2 Tbsp Seedless raspberry jam
- 1 Tbsp Rum
- 1/2 cup Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
Instructions
- Combine all ingredients except cocoa powder in top of double boiler over low heat, stirring constantly until melted and smooth.
- Chill at least 3 hours or until firm enough to handle.
- Form into one-inch balls, using a scoop or teaspoon. Roll in cocoa until coated; refrigerate until ready to serve.