Raspberry Fudge Truffles

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

Beat cream cheese at medium speed with an electric mixer until smooth.

Add melted chocolate, preserves, and liqueur, beating until blended.

Stir in vanilla wafer crumbs; cover and chill 2 hours.

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

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.

Place white chocolate and shortening in a small heavy duty ziploc bag.

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.