Put the strawberries, Tequila Rose, vanilla, and 2 squares of almond bark in a small mixing bowl and microwave on high for 1 minute
Mix until smooth (If not melted yet, microwave another 30 seconds)
Mix in the cream cheese
Divide this mixture in half, putting the other half in another bowl.
In the first bowl, add one square of melted almond bark and the shortbread cookie crumbs
Mix thoroughly and place bowl in the refrigerator
In the second bowl, add the crushed chocolate cookie crumbs and melted dark chocolate
Mix thoroughly and place bowl in the refrigerator
Melt 1 cup of dark chocolate chips
Put a spoonful into each chocolate mold and tap several times on the counter to release any air bubbles
Using a clean paintbrush (that has not been used for paint), gently paint the sides of each mold with chocolate
Set the mold in the fridge to set the chocolate
After about 10 minutes, pull it out and inspect the sides of the mold for any spots that you missed
Give them a little touch up of chocolate with your paintbrush and set back in the fridge for 10 minutes
Put a small pat of the strawberry cream filling into the bottom of each mold, pressing down gently
Then add a pat of the chocolate filling on top of that, filling each mold most of the way but leaving a little room on the top for chocolate
Melt another cup of dark chocolate chips
Pour a spoonful of chocolate on top of each mold (Tap the mold on the counter several times after filling 3 molds to settle the chocolate. If the chocolate doesn’t reach the edges of the mold, add a tiny bit more chocolate in those spots and tap the mold again.)
Put the mold in the fridge to set
Once the chocolate has hardened, release the truffles from the mold by gently pushing up on each one from the bottom
