Raspberry Fudge Truffles

Directions

1. 1
   Microwave chocolate morsels in a 4 c glass measuring cup at high 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds.
2. 2
   Beat cream cheese at medium speed with an electric mixer until smooth.
3. 3
   Add melted chocolate, preserves, and liqueur, beating until blended.
4. 4
   Stir in vanilla wafer crumbs; cover and chill 2 hours.
5. 5
   Shape mixture into 1 inch balls; cover and freeze 1 hour or until firm.
6. 6
   Microwave chocolate coating in a 4 cup glass measuring cup at high 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds.
7. 7
   Dip balls in coating; place on wax paper.
8. 8
   Place white chocolate and shortening in a small heavy duty ziploc bag.
9. 9
   Submerge in hot water until chocolate melts; knead until smooth.
10. 10
    Snip a tiny hole in 1 corner of bag, and drizzle mixture over truffles.
11. 11
    Let stand until firm.
12. 12
    Store in refrigerator or freezer.