2 1/2 pk20 squares semi-sweet baking chocolate 1 pk8 ounce cream cheese 2 t cocoa powder 2 t almonds, slivers
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into 36 balls, place on waxed paper covered baking sheet and place in freezer to make coating easier.
Melt remaining chocolate. Use fork to dip truffles, return to baking sheet. When chocolate is hard, re dip if desired. Decorate by rolling in nuts or sprinkle with cocoa powder.
Put truffles in a mini cupcake paper or foil baking cup to share.
Store in refrigerator.
Use your imagination. Decorate with candy sprinkles or drizzle white chocolate on top. Add nuts or mini chocolate chips to cream cheese mixture.