blueberry truffles

ok so some friends of ours had a boy last week and i wanted to try something blue so i hope this comes out. i will update along with pics when i do this next week. i'm pretty sure i will be adding more white/blue chocolate to the insides also... hmm this recipe doesnt seem to have enough white chocolate to do a nice hold
Ingredients:

8 ounces cream cheese, softened
1 lb white chocolate (i'm going to use blue white chocolate)
3/4 cup vanilla wafer cookie crumbs (hmm not sure if i will add this
1 tsp vanilla extract
1/2 cup blueberry preserves

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 and vanilla. Cover with plastic wrap and chill in the refrigerator for 4 hours , until firm enough to roll.

4. Shape the mixture into small balls and place them on a baking sheet.

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.

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.
Chocolate Black Raspberry Jam Truffles

might use this instead i personally love the cream ones..
Ingredients:

12 ounces of bittersweet chocolate
7 ounces of black raspberry jam (the highest quality with the least sugar -- once again I used the Mountain Valley Orchard jam.)
1/3 to 1/2 cup heavy cream
optionally: three droppersful of Star Jasmine extract (click here to open a window showing how to make this extract)
enough bittersweet couverture chocolate to use for covering the truffles (about 14 ounces)

Procedure:

Melt the 12 ounces of chocolate.

Mix together the the cream, jam, and jasmine extract and blend thoroughly, then add to the melted chocolate.

Chill for an hour, and then scoop out the truffles onto a cookie sheet covered with wax paper and chill for an hour.

Melt the coverture chocolate in a bowl, and dip each of the truffle centers and return to the waxed paper and chill until hard.