Raspberry-Fudge Truffles - cooking recipe

Ingredients

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

Preparation

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