2 1/2 pkg (20 squares) Baker’s semi sweet chocolate, divided
1 pkg. (8 oz) cream cheese, softened
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 with nuts, cake decors, powdered sugar, etc. Can also drizzle white chocolate over the top. Refrigerate 1 hour. Store leftovers in the fridge.