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  • 1 package cream cheese (8 oz softened)
  • 1 cup milk chocolate chips melted and cooled
  • 3/4 cup crushed vanilla wafers (about 40)
  • 1/4 cup strawberry preserves
  • 1 bag milk chocolate candy coating (Wilton or Merckens 1 lb bag)
  • 2 squares white baking chocolate (1 ounce each)


  • In a large mixing bowl, beat the cream cheese until fluffy.
  • Beat in melted chocolate chips.
  • With large spoon, stir in wafer crumbs and preserves.
  • Cover and refrigerate for 2 hours or until easy to handle.
  • Take half of mixture from refrigerator and shape into 1 inch balls.
  • It's best to work in sections so that the mixture does not get to warm and soft.
  • Place balls on parchment or waxed paper lined pan and refrigerate.
  • Repeat with remaining mixture.
  • Melt the candy coating but be sure to not get it too hot as it will melt the candy balls.
  • If you feel it is too hot - allow it to cool before proceeding.
  • Dip the balls in the melted chocolate and place on lined baking sheet.
  • Refrigerate until set.
  • Melt the white chocolate and stir until smooth. Using either a resealable bag or a disposable piping bag, cut a small hole in the corner.
  • Drizzle the white chocolate over the candies.
  • Store in an airtight container in the refrigerator.
  • ** You can use any color chocolate you want for the dipping or the drizzle.
  • Personally, I feel the milk chocolate wafers give it the best taste.
  • ** I do not recommend shipping these to friends. I learned the hard way that if they do get too warm the flavor becomes bitter.

Categories: Candy  Truffle 
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