Rasberry Chocolate Jellies

Ingredients :
1 cup basic chocolate
seedless raspberry jam or preserves
Method:

• Melt the chocolate.
• Create shells by spooning 1/4 to 1/2 teaspoon of chocolate into each cavity of the mold, then “painting” the bottom and sides.
• You’ll need enough chocolate to completely coat the mold, but you don’t want too much excess at the bottom.
• Set in refrigerator for 10 minutes or until chocolate has hardened.
• Spoon in 1/4 to 1/2 teaspoon jam, depending on the size of the mold. (The mold should be 3/4 full.).
• Immediately top with enough chocolate to seal. Add it a little at a time, though; too much and the chocolate will spill over the top.
• Tap the mold on the table to settle the chocolate, then return to refrigerator for 15 minutes or until chocolate is hard.
• Unmold. To make the chocolates look even more like store- bought candies, place them in fluted paper baking cups (petit-four size).
• Makes 36 chocolates.