Melt Jam

1. Melt jam in heat-proof container in microwave
2. Allow to cool to room temperature

Temper Chocolate

1. Melt ¾ of the chocolate slowly over a double boiler of lightly-simmering water. The temperature of the melting chocolate should not rise above 90º
2. Remove from heat and stir in remaining chocolate until melted

Make Ganache

1. Mix butter into tempered chocolate, then whisk in jam, then heavy cream
2. Spread onto parchment-lined baking sheet, and cool at room temperature, 2-4 hours

Finish

1. After cooling, cut sheet of chocolate into 1" squares with paring knife or pizza roller
2. With gloved hands (this helps the chocolate from melting immediately with the warmth of your hands), roll each square of chocolate into balls
3. Drop truffle balls into cocoa powder or powdered sugar to coat completely. Store in a cool place