Raspberry Truffles

1 cup fresh raspberries 1 pound semisweet chocolate or bittersweet chocola - finely chopped 1½ cups heavy cream 1 pinch salt Hershey’s Special Dark Chocolate - For dipping

Put raspberries through a sieve. You should have about a ½ cup raspberry puree.

Put chopped chocolate in a med. bowl. Heat cream just til boiling. Pour hot cream over chopped chocolate. Wisk to blend. Stir in the raspberry puree and salt. Refrigerate until completely chilled about 1 hour. Shape into 1 inch balls and dip