On water bath melted dark chocolate. Mix cream and jam, and stirred well, followed by addition of the melted chocolate and again stirred well. The mixture was left in a refrigerator to cool for about an hour. With a spoon scoops of the mixture with your hands and form balls that are arranged in a baking dish coated with cooking paper. Put them in the refrigerator for about an hour. Melt the chocolate for the icing, it is dipped truffles, again lining up in a baking dish and put in the fridge to firm. Good to jam with high quality and very low sugar content.