Raspberry Liqueur Bundt Truffles

• 16 oz. chocolate candy coating, melted
• 2 tsp coconut oil, melted
• 1 cup dark chocolate, broken into small pieces (60% cacao is best)
• 1/4 cup unsalted butter
• 1 Tbsp Chambord, or any raspberry liqueur
• 2 Tbsp heavy cream
• 3 Tbsp good quality raspberry jam

Put the 60% cacao chocolate in a large bowl and set aside. In a small sauce pan, melt butter until it begins to bubble slightly. Add the heavy cream and liqueur. Cook over low heat for another 1-2 minutes, stirring constantly. Remove from heat and pour over the dark chocolate pieces. Let sit without stirring for a couple minutes then stir to blend the remaining chocolate. Mix in raspberry jam, stirring to combine well. Let the chocolate chill in the refrigerator for 1-2 hours before using.

Melt candy coating according to instructions on package, along with the melted coconut oil. Spoon about 2 teaspoons of the melted coating into each well and roll the pan pushing the coating up the sides, working quickly. Chill pan in the freezer for 10 minutes. Once coating has set, spoon 1-2 teaspoons of the cooled filling in each well pushing it down gently. Place in freezer for another 15 minutes then add another 2 teaspoons of melted coating to the top of each. Freeze for another 15 minutes or until completely solid before inverting pan on a cooling rack. Repeat with remaining ingredients. Makes about 18 Bundt truffles.