In a small microwave-safe bowl, heat the chocolate chips at 30-second intervals until melted and smooth. Cool slightly.
In a large mixing bowl, beat the cream cheese until smooth.
Add the melted chocolate chips, raspberry jam, and Chambord, beating until blended.
Add the vanilla wafer crumbs, mixing well.
Using a 1-inch cookie scoop, scoop the truffle filling onto parchment-lined cookie sheets. You won't be able to roll them into balls, so just scoop the dough by spoonful or cookie scoop.
Freeze the truffle balls for at least 2-3 hours, or until basically frozen solid.
When they are firm enough to handle, gently roll the truffles until they are smooth.
Return them to the freezer.
In a small microwave-safe bowl, heat the chocolate almond bark at 30-second intervals until melted and smooth.
Grab 3-4 truffles at a time, leaving the rest in the freezer. They thaw very quickly.
Using a fork or toothpick, dip the frozen truffle balls into the melted chocolate, and return them to the parchment paper to set.
Store in refrigerator. Enjoy!