Chocolate Raspberry Chambord Truffles for Your Valentine!

In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.

Remove from heat; stir in the chocolate until melted and smooth.

Stir in the liqueur, mixing well.

Transfer to a bowl and chill covered, for 4 hours or until firm.

Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.

Cover and refrigerate for 1 hour, or until firm.

Roll chocolate balls in cocoa powder, place in mini paper cups.

Store in an airtight container, with parchment between the layers.

Keep chilled until ready to serve, for up to 2 weeks.