2 c (12 oz) semi sweet chocolate morsels
2 (8 oz) pkg cream cheese (softened)
1 c seedless raspberry preserves
2 tbsp raspberry liqueur
1 1/2 c vanilla wafer crumbs
10 (2 oz) chocolate candy coating squares
3 (1 oz) white chocolate squares
1 tbsp shortening

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.

Yields 6 dozen.