Melt 8 oz. white chocolate with 1/2 cup seedless raspberry jam and 1/8 tsp. salt. Let cool. Stir in 6 Tbsp. soft unsalted butter and 1 drop red food coloring. Refrigerate until thick. Prepare balls as in step 3 above. Coat as in steps 4 and 5, but use 8 oz. semisweet chocolate. Microwave 1 oz. white chocolate until smooth. Stir in 1 drop red food coloring. Drizzle pink chocolate onto each truffle. Yields about 3 doz.