Raspberry Chocolate Truffles

3/4 cup whipping cream
1/2 cup butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa

Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).

Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).

Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan. Cover; refrigerate 1 hour.

Roll chocolate balls in cocoa. To serve, place in mini paper cups.

Yield: 2 1/2 dozen truffles