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!