CHOCOLATE RASPBERRY CHEESECAKE TRUFFLES

Chocolate Raspberry Cheesecake Truffles
Creamy chocolate and raspberry cheesecake truffles with raspberry jam and raspberry liqueur!
Course Candy
Prep Time 2 hours
Cook Time 2 minutes
Total Time 2 hours 2 minutes
Servings 4 dozen
Author Sarah @ The Gold Lining Girl

Ingredients

2 c. semi-sweet chocolate chips
2 - 8 oz. packages reduced-fat cream cheese softened
1 c. seedless raspberry jam
2 tbsp. Chambord or raspberry liqueur
2 c. vanilla wafer crumbs
1 lb. chocolate almond bark or melting wafers

Instructions

In a small microwave-safe bowl, heat the chocolate chips at 30-second intervals until melted and smooth. Cool slightly.
In a large mixing bowl, beat the cream cheese until smooth.
Add the melted chocolate chips, raspberry jam, and Chambord, beating until blended.
Add the vanilla wafer crumbs, mixing well.
Using a 1-inch cookie scoop, scoop the truffle filling onto parchment-lined cookie sheets. You won't be able to roll them into balls, so just scoop the dough by spoonful or cookie scoop.
Freeze the truffle balls for at least 2-3 hours, or until basically frozen solid.
When they are firm enough to handle, gently roll the truffles until they are smooth.
Return them to the freezer.
In a small microwave-safe bowl, heat the chocolate almond bark at 30-second intervals until melted and smooth.
Grab 3-4 truffles at a time, leaving the rest in the freezer. They thaw very quickly.
Using a fork or toothpick, dip the frozen truffle balls into the melted chocolate, and return them to the parchment paper to set.
Store in refrigerator