Chocolate Raspberry Cheesecake Truffles

• Condiments

  • 1 cup Raspberry jam, seedless

• Baking & Spices

  • 2 cup Semi-sweet chocolate chips

• Snacks

  • 1 lb Chocolate almond bark or melting wafers
  • 2 cup Vanilla wafer crumbs

• Dairy

  • 2 8 oz. packages Cream cheese, reduced fat

• Beer, Wine & Liquor

  • 2 tbsp Chambord or raspberry liqueur

Found on thegoldlininggirl.com

Description

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

Directions

• 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 wont 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. Enjoy!