Prepare a large cookie sheet with parchment paper and set aside.

In a medium mixing bowl cream together the brownie mix, cream cheese, sea salt and vanilla extract until fully combined and “dough-like”.

Using a 1-½ inch cookie scoop, scoop the mixture and roll into 1 - 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used. See notes for additional tips.

Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.

About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate by first adding the chocolate wafers to a microwave safe bowl. Heat wafers on 50% powder for 1 minute and stir when completed. Add 1 tablespoon of crisco shortening and return to the microwave for 30 second intervals on 50% power, stirring in between each turn. Do this until the wafers are silky smooth and fully melted.

Using two forks or dipping tools, dip each truffle ball into the melted chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely.

Place each chocolate covered truffle on parchment paper and repeat the process for all truffles.

Place inside the refrigerator and allow to cool for an additional 30 minutes.

When the truffles have almost finished chilling, repeat step 5 for the white chocolate melting wafers.

Using a piping bag or small plastic Ziploc bag, pipe white chocolate lines over each truffle, moving the bag back and forth.

Repeat this process for all truffles one at a time before placing in the refrigerator to chill for an additional 30 minutes before serving.