1 1/4 lb. tempered dark chocolate or dark chocolate coating, melted

Filling –
12 oz. pkg. semisweet chocolate chips
1/4 cup butter
1/2 cup whipping cream
2 Tbsp. seedless raspberry jam
2 Tbsp. Framboise (or 1 tsp. raspberry extract)

Make shells:
Pour melted dark chocolate or coating into pan.  Let stand 15 seconds; invert onto baking sheet lined with waxed paper to let excess run out.  Turn pan upright; wipe away drips on rim of pan.  Place pan in refrigerator.  Scrape remaining chocolate from pan, re-melt and set aside. 
           
Make filling:
In heavy medium saucepan, melt chocolate chips and butter over low heat, stirring constantly until smooth.  Remove from heat and stir in remaining filling ingredients.  Refrigerate filling 40-50 minutes, stirring often, until thick enough to hold its shape. 
           
Assemble:
Remove chocolate filled pan and filling from refrigerator.  Spoon a heaping teaspoon of raspberry filling into center of each chocolate cup, pressing slightly to level off top.  Spoon remaining melted dark chocolate over filling to seal.  Place pan in refrigerator to set chocolate.  Invert pan to release truffles.