8 oz cream cheese, softened
14 graham crackers (the full sheet, not 14 squares,) ground in a food processor
3 Tbsp raspberry jam
3 Tbsp powdered sugar
1/4 cup white chocolate chips, melted
1/2 tsp raspberry extract
6-8 drops red food coloringChocolate bark. for dipping
1/2 cup white chocolate chips
Red food coloring
In a bowl, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar. Stir until well combined. Mix in 1/4 cup melted white chocolate chips, raspberry extract and food coloring. Mix well. Cover mixture with plastic wrap and freeze 1 hour, or until firm enough to form into balls.
Remove mixture from freezer and scoop out 1 Tbsp at a time and form into balls. Place on a parchment paper lined baking dish or plate. Cover truffle balls with plastic wrap and freeze 1 hour, or until firm enough to dip in chocolate.
Melt the chocolate bark in the microwave, in short intervals, until melted and smooth.
Remove truffles from freezer, and using a fork, dip truffle balls into melted chocolate. Return chocolate covered truffle to parchment paper to allow the chocolate to firm up. Repeat process with remaining truffle balls. You can place the truffles in the refrigerator to speed up the hardening process.
To garnish the truffle balls, melt white chocolate chips and stir until smooth. Stir in red food coloring to give it a dark pink color. Place the melted pink chocolate into a baggie and snip a very small hole off one corner end. In a back and forth motion, squeeze the pink chocolate out onto the tops of the hardened truffles. Let them harden again and enjoy!
Store truffles in the refrigerator in an airtight container.