2 ½ pkg (20 squares) Baker’s semi sweet chocolate, divided
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.