Directions

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate. Refrigerate until firm.

Shape into 36 balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles, return to tray. Decorate, then refrigerate 1 hour. Refrigerate leftovers.

Decorations: Top with finely chopped nuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.