Truffles

2-1/2 pkgs. Baker's semi-sweet chocolate squares
1 pkg. (8 oz) cream cheese

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.

Melt remaining chocolate. Use fork to dip truffles; return to wax paper. Decorate with sprinkles, nuts, etc. Refrigerate 1 hour.