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candy • dessert • recipes • November 19, 2010

Truffles

by Shelly Mathie
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.
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