chips on high 2 minutes, stirring every 30 seconds.
Beat cream cheese until smooth.
Add melted choc.
,preserves, and liqueur, until well blended.
Stir in crumbs.
Cover and chill 2 hours.
Shape mixture into 1 inch balls.
Cover and freeze 1 hour, until firm.
Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
Dip balls into coating.
Place on wax paper.
Put white choc.
and shortning in zip top bag; seal.
Submerge into hot water until chocolate melts.
knead until smooth.
Snip tiny hole into corner of bag, drizzle over truffles.
Let stand until firm.
Store in refig, if desired.
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