Ingredients
8ozcream cheese,softened slightly
14graham cracker sheets,finely ground in a food processor, plus 2 more for topping
3tbspseedless raspberry jam
3tbsppowdered sugar
¼cupwhite chocolate chips,melted
½tspraspberry extract,or vanilla extract
8dropsred food coloring
1¾cupsmilk chocolate chips,or white chocolate chips, or bark
1½tbspvegetable shortening
Preparation
In a mixing bowl, using a fork, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar. Stir into well combine.
Mix in ¼ cup melted white chocolate chips, raspberry extract and food coloring. Blend well. Cover mixture with plastic wrap and freeze for 1 hour, or until firm enough to form mixture into balls.
Remove mixture from freezer and scoop mixture out by tablespoons and form into balls. Place on a wax- or parchment-covered baking dish or plate.
Cover truffle balls with plastic wrap and freeze for 1 hour, or until firm enough to dip in chocolate.
Melt chocolate chips with shortening in microwave on 50% power in 30-second intervals stirring after each interval until melted and smooth.
Remove truffles from the freezer, using a toothpick or fork, dip truffle balls into melted chocolate. Return chocolate-covered truffle to wax paper and sprinkle with ground graham cracker before the chocolate hardens.
Repeat the process with the remaining truffle balls. Place truffles in refrigerator and allow chocolate to harden. Store truffles in refrigerator in an airtight container.
