#1894 - Cream Cheese Truffles

(by Shirley McNevich)

20 squares Baker's semi-sweet baking chocolate
1 - 8oz. Philadelphia cream cheese (softened)
1 jar multi-colored cookie sprinkles

Unwrap 8 chocolate squares--melt in a microwave safe bowl according to box directions. In a mixer add cream cheese--beat. Add the melted chocolate--beat. Refrigerate the mixture until very firm. Remove from refrigerator--shape the mixture into penny or quarter sized balls. Place balls on a wax covered cookie sheet. Melt the other 12 squares of baking chocolate in a microwave safe bowl according to box directions. Place the multi colored sprinkles in a bowl--set aside. Use a toothpick to stick a cream cheese ball, dip it into the melted chocolate mixture until covered. Dip the finished chocolate truffle into the multi colored sprinkles, then drop it from the toothpick on to the wax paper to cool. Repeat until you've used up all of the cream cheese mixture. If you wish, you can dip the toothpick in the leftover chocolate and cover the toothpick holes in the truffles. Cool completely, then refrigerate until cold.