RASPBERRY FUDGE TRUFFLES

Raspberry Fudge Truffles 

Ingredients

2 cups (12 ounces) semisweet chocolate morsels

2 (8-ounce) packages cream cheese, softened

1 cup seedless raspberry preserves

2 tablespoons raspberry liqueur

1 1/2 cups vanilla wafer crumbs

10 (2-ounce) chocolate candy coating squares

3 (1-ounce) white chocolate squares

1 tablespoon shortening

How to Make It

Step 1 Microwave chocolate morsels in a 4-cup glass measuring cup at HIGH 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds.

Step 2

Beat cream cheese at medium speed with an electric mixer until smooth. Add melted chocolate, preserves, and liqueur, beating until blended. Stir in crumbs; cover and chill 2 hours.

Step 3 Shape mixture into 1-inch balls; cover and freeze 1 hour or until firm.

Step 4 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. Dip balls in coating; place on wax paper.

Step 5 Place white chocolate and shortening in small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts; knead until smooth. Snip a tiny hole in 1 corner of bag, and drizzle mixture over truffles. Let stand until firm. Store in refrigerator or freezer, if desired.