Boysenberry Fudge Truffles Recipe

• 2 c. semisweet chocolate morsels - (12 ounce)
• 2 pkt cream cheese - (8 ounce ea) softened
• 1 c. seedless Boysenberry preserves
• 2 Tbsp. Boysenberry liqueur
• 1 1/2 c. vanilla wafer crumbs
• 10 x chocolate candy coating squares (2 ounce ea)
• 3 x white chocolate squares - (1 ounce ea)
• 1 Tbsp. shortening

1. Microwave chocolate morsels in a 4-c. glass measuring c. at HIGH 1 1/2 to 2 1/2 min or possibly till melted, stirring every 30 seconds.
2. Beat cream cheese at medium speed with an electric mixer till smooth.
3. Add in melted chocolate, preserves, and liqueur, beating till blended.
4. Stir in crumbs; cover and refrigerate2 hrs.
5. Shape mix into 1-inch balls; cover and freeze 1 hour or possibly till hard.
6. Microwave chocolate coating in a 4-c. glass measuring c. at HIGH 1 1/2 to 2 1/2 min or possibly till melted, stirring every 30 seconds.
7. Dip balls in coating; place on wax paper.
8. Place white chocolate and shortening in small heavy-duty zip-top plastic bag; seal.
9. Submerge in warm water till chocolate melts; knead till smooth.
10. Snip a tiny hole in 1 corner of bag, and drizzle mix over truffles.
11. Let stand till hard.
12. Store in refrigerator or possibly freezer, if you like.
13. This recipe yields 6 dozen.
14. Comments: Use a sturdy wooden pick to dip well-chilled or possibly frzn balls.

semisweet chocolate, cream cheese, boysenberry preserves, boysenberry liqueur, vanilla wafer crumbs, chocolate, white chocolate squares, shortening

Taken from cookeatshare.com/recipes/boysenberry-fudge-truffles-89950 (may not work)