This recipe is thanks to Joanne Fluke except I changed the name. I wanted to open it up to more flavors than just raspberry. This is the easiest truffle recipe out there. I doubled her recipe for convienence but feel free to cut it back in half.
Chocolate Jelly Truffles
1 package chocolate chips (2 cups)
4 TBs fruit jelly
Melt chocolate chips and jelly in a double boiler until thick and smooth. Let cool. Roll into balls and refrigerate. Remove and re-roll until small smooth balls (they will spread and soften when warm in the beginning but chilled they will hold their shape well). Roll in cocoa powder. Store in refrigerator.