This is a recipe I got at least a dozen years ago from a country cooking cookbook. I love candy and I love raspberry so this recipe was a perfect combination. If I remember correctly, the recipe is from a lady in Pennsylvania.
1 tbsp butter (do not substitute)
2 tbsps whipping cream
1 1/3 cups semisweet chocolate chips
7 1/2 tsps seedless raspberry jam
6-oz white (can use dark if you prefer) candy coating
2 tbsps shortening
In a heavy saucepan, combine the butter, cream, and chocolate chips; cook over low heat for 4-5 minutes or until the chocolate is melted. Remove from the heat and stir in the jam until combined.
Transfer mixture to a freezer container, cover and freeze for 20 minutes.
Drop by teaspoonfuls onto a foil-lined baking sheet; freeze for 15 minutes.
Roll the mixture into balls and freeze until very firm.
In a microwave-safe bowl melt the candy coating and shortening together, stirring often, until completely melted. Cool slightly and spoon over the raspberry balls. Place balls on a wire rack that is set over waxed paper.
Allow candy to stand for 15 minutes or until firm. Store in an airtight container in the refrigerator.
Makes 4 dozen candy balls.
Note: These candies are delicious and can make a beautiful display as shown below with fresh raspberries.