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In microwave-safe bowl, microwave chocolate chips on high 1 minutes; stir. Microwave 1/2 minute more or until almost melted; stir until completely melted. Or melt chocolate chips in top of double boiler over barely simmering water. stir in raspberry jam. Pour into small bowl; cover. Chill until firm, 4 hours or overnight.
With measuring teaspoon or melon baller, scoop out chocolate mixture and quickly shape into 1 inch balls. Refrigerate 1 hour or freeze 20 minutes; roll in sprinkles. Store in airtight container in refrigerator for up to 2 weeks. Or freeze; thaw in fridge before serving. Makes 2 dozen.
By Robin from Washington, IA
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