This recipe may be doubled.

1/3 cup whipping cream
8 ounces finely chopped bittersweet or semisweet chocolate
6 tablespoons unsalted butter
1/4 cup seedless raspberry jelly
Sweetened cocoa or ground almonds

In large saucepan, heat cream to a simmer and turn off heat. Add chocolate and butter to hot cream and allow to melt. Whisk until smooth. Add jelly and mix until blended. Allow to cool to room temperature. Refrigerate until firm.

Roll chocolate mixture into balls of any size you prefer. Roll each in cocoa or nuts. Transfer to paper candy cups and chill. May be stored in an airtight tin in refrigerator for 2 weeks or frozen up to 1 month.