In a saucepan over medium heat, bring the cream, butter, and jam to a simmer, stirring occasionally until butter and jam are melted.

Remove from heat and stir in chocolate until melted and smooth.

Once chocolate is cooled (otherwise liquor will cook off), add the Chambord liqueur and mix well until shiny.

Cover with plastic wrap and chill mixture for 4 hours.

Roll 1” balls of ganache, then roll in cocoa powder. I roll a few until they start melting in my hands, then throw back into the fridge while I wash my hands and coat lightly with cocoa powder.

Repeat until complete. Store dusted truffles in fridge.