2 1/2 pkgs (20 squares) Baker’s Semi-Sweet Chocolate, divided
1 pkg (8 oz.) Cream Cheese
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 the remaining chocolate. Use fork to dip truffles; return to tray. Decorate with chopped nuts, sprinkles, etc., then refrigerate 1 hour. Refrigerate leftovers.
Super yummy!!!! I did these for Valentine’s Day.