Ingredients:
- 8 ounces cream cheese, softened
- 1 lb white chocolate
- 3/4 cup vanilla wafer cookie crumbs
- 1 tsp vanilla extract
- 1/2 cup blueberry preserves
- 3-4 drops blue food coloring
- 30 pieces of freeze-dried strawberries
Preparation:
1.Melt 6 ounces of white chocolate (about 1 cup of chip-sized pieces) in the microwave or over a double boiler, and allow it to cool slightly.
2. Place the softened cream cheese in a mixing bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and beat until smooth.
3. Stir in the cookie crumbs, preserves, vanilla, and food coloring. Cover with plastic wrap and chill in the refrigerator for an hour, until firm enough to roll.
4. Shape the mixture into small balls and place them on a baking sheet that is covered with aluminum foil. Refrigerate until the balls are quite firm, about 1 hour.
5. Melt or temper the remaining 10 ounces of white chocolate.
6. Dip the truffles in the white chocolate using dipping tools or two forks. Place the chocolate-coated truffles back on the baking sheet, and while the chocolate is still wet, top them with a piece of dried strawberry.
7. Return the truffles to the refrigerator to set the chocolate. If the chocolate is tempered, you can allow them to come to room temperature before serving; otherwise, serve them straight from the refrigerator.
