Chocolate Raspberry Truffles

Place the chocolate chips into a microwave-safe bowl. Microwave in short intervals, stirring between each, until melted and smooth. Allow the chocolate to cool slightly until warm but not hot.

In a large mixing bowl, beat the softened cream cheese until smooth. Pour in the melted chocolate and mix until creamy and fully combined.

Stir in the crushed vanilla wafer crumbs until evenly coated. Fold in the raspberry jam until blended throughout the mixture.

Cover the bowl and refrigerate for 3 to 4 hours or until firm enough to roll.

Once chilled, scoop small portions and roll into balls using clean hands.

Roll each truffle in chopped toasted almonds, toasted coconut, or chocolate sprinkles to coat the outside.

Store the truffles in the refrigerator until ready to serve.