Instructions

1. Beat together the cream cheese and confectioners' sugar until smooth.
2. In a glass bowl, microwave the butterscotch chips in 30 second intervals at 50% power, stirring in between, until only a few small lumps remain. Then stir until smooth. You can also melt the chips on the top of a double boiler.
3. Beat the melted butterscotch chips and vanilla into the cream cheese mixture. Cover and refrigerate for at least one hour.
4. Once it is chilled, spoon the mixture into 1 tablespoon balls onto a wax paper or parchment lined baking sheet. I like to use my smallest cookie scoop for this. Place the baking sheet in the freezer for about 30 minutes.
5. Now that the filling is hardened, you can use your hands and roll the truffles into smooth balls. Let freeze for a few more minutes while you prepare the chocolate coating.
6. Combine the milk or semi-sweet chocolate chips and shortening in the top of a double boiler. I like to place a Pyrex bowl over a small saucepan with 1-inch of barely simmering water in it.
7. When the chocolate is melted and smooth, remove half of the truffles from the freezer. Drop one in the melted chocolate, and stir around quickly with a fork. Lift the chocolate coated truffle out of the chocolate with the fork (don't stab the truffle, just have it on top of the fork), and tap the fork on the side of the bowl to remove excess chocolate. Place the chocolate coated truffle onto another wax paper lined baking sheet, using a wooden skewer to push the truffle off of the fork, and sprinkle the top with a few grains of sea salt.
8. Repeat this process until you are completely done. You need to work quickly, because the truffles do warm up quickly, that is why we only work with half at a time. Once all the truffles are dipped, place the pans in the freezer for another 5 minutes, just to help the chocolate set up, and then transfer them to a air-tight container.
9. These can be refrigerated for up to two weeks, so they are great to make in advance.