Raspberry-Fudge Truffles

• 1 tablespoon shortening
• 3 (1 ounce) white chocolate baking squares
• 10 (2 ounce) baking chocolate squares
• 2 (12 ounce) cups semi-sweet chocolate chips
• 2 (8 ounce) packages cream cheese
• 1 cup seedless raspberry preserves
• 2 tablespoons raspberry liqueur
• 1 1/2 cups vanilla wafer crumbs

1. Microwave choc.
2. chips on high 2 minutes, stirring every 30 seconds.
3. Beat cream cheese until smooth.
4. Add melted choc.
5. ,preserves, and liqueur, until well blended.
6. Stir in crumbs.
7. Cover and chill 2 hours.
8. Shape mixture into 1 inch balls.
9. Cover and freeze 1 hour, until firm.
10. Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
11. Dip balls into coating.
12. Place on wax paper.
13. Put white choc.
14. and shortning in zip top bag; seal.
15. Submerge into hot water until chocolate melts.
16. knead until smooth.
17. Snip tiny hole into corner of bag, drizzle over truffles.
18. Let stand until firm.
19. Store in refig, if desired.

shortening, white chocolate baking squares, baking chocolate squares, semisweet chocolate chips, cream cheese, seedless raspberry preserves, raspberry liqueur, vanilla wafer crumbs

Taken from www.food.com/recipe/raspberry-fudge-truffles-19002 (may not work)