Raspberry Cheesecake Truffles

Ingredients

• 8 oz cream cheese, softened slightly
• 14 graham cracker sheets, finely ground in a food processor
• 3 Tbsp seedless raspberry jam
• 3 Tbsp powdered sugar
• 1/4 cup white chocolate chips, melted
• 1/2 tsp raspberry or vanilla extract
• 6-8 drops red food coloring
• 1 3/4 cup milk chocolate chips or white chocolate chips
• 1 1/2 Tbsp vegetable shortening
• 2 graham cracker sheets, finely ground in a food processor, for topping

Directions

1. In a mixing bowl, use a fork to combine the cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar. Stir until the mixture is well incorporated, then add the 1/4 cup melted white chocolate chips, raspberry extract, and food coloring, and mix until everything is evenly blended.
2. Cover the bowl with plastic wrap and freeze for 1 hour, or until the filling is firm enough to shape. Take the mixture out of the freezer, scoop it by tablespoons, and roll it into balls. Set the balls on a baking dish or plate lined with wax or parchment paper.
3. Cover the truffle balls with plastic wrap and freeze for 1 hour, or until they are firm enough for dipping. Melt the chocolate chips with the shortening in the microwave at 50% power, heating in 30 second intervals and stirring after each one, until the mixture is smooth and fully melted. If you are using white chocolate, use shorter intervals, since it can be more finicky.
4. Take the truffles from the freezer. Using a toothpick or fork, dip each ball into the melted chocolate, then place it back on the wax paper and sprinkle with ground graham cracker before the coating sets. Continue the same way with the remaining truffle balls.
5. Transfer the truffles to the refrigerator and let the chocolate firm up. Store the truffles in an airtight container in the refrigerator.