- 2 -1/2 pkg. (20 squares) of baker's semi-sweet chocolate, divided.
- 1 8oz. pkg. of softened cream cheese.
- sprinkles, finely-chopped nuts
- extract such as Brandy, rum, grape, cherry, etc. (optional)
- 1) Melt 8 chocolate squares.
- 2) Beat cream cheese til creamy.
- 3) Blend in melted chocolate.
- 4) Refrigerate til firm.
- 5) Shape into 36 balls. Place on waxed paper covered baking sheet.
- 6) Melt remaining choc. use fork to dip truffles. Return to baking sheet.
- 7) Decorate, then refridgerate for an hour.
- 8) Can Delete #3, then add extract here.
- 9) Put in little candy paper cups, then in a box for a gift.
