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For the truffles:
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In a medium bowl, mix together the cream cheese, crushed candy and crushed wafers until well combined.
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With a cookie scoop, measure out each truffle and roll it into a ball, or press it into a heart shaped cake pop mold. Note: If you are shaping them into balls and the mixture is too sticky, add a little bit of leftover crushed wafers to your hands. If you are using the mold, add a little powdered sugar to keep the mixture from sticking to the mold.
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Place truffles in a waxed paper lined airtight container and place in freezer for at least an hour or overnight.
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For the coating:
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When you are ready to decorate, pick which color candy melt will be your base color and melt one cup of the wafers in the microwave according to the instructions on the package.
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Remove the truffles from the freezer and dip each one into the melted candy coating mixture until all covered. I use a fork to dip it into the chocolate. Once covered, remove it from the chocolate and softly tap until excess candy melt falls off. Then place truffles on a clean sheet of wax paper. I use a toothpick to slide them off the fork. Candy melt should harden fairly quickly.
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Note: If melted candy is too thick for dipping add a teaspoon at a time of vegetable shortening until you get the right consistency.
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Next prepare the candy melt color you are using for the drizzle, melting one cup of wafers according to package instructions. Fill a candy decorating bag or a Ziplock bag with the melted candy and snip off the end. Drizzle the melted candy over the tops of the truffles.
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Optional toppings:
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If you are adding sprinkles, do so quickly before the candy melt hardens. When all of the truffles are done, keep them refrigerated. Enjoy!
