2 bars Baker's semi-sweet chocolate
1 (8 oz pkg.) cream cheese, softened
1/2 bar Nestle's white chocolate

Melt 8 semi-sweet chocolate squares in a microwave safe bowl on medium-low setting until melted.

Cook's Note: Melting chocolate in the microwave can be tricky, since it melts from the inside out and often appears solid on the outside while the inside scorches, ruining the batch. Stop the microwave often and stir it down; watch carefully.

Next, beat the cream cheese until creamy. After the chocolate and cream cheese are ready, mix them together then refrigerate until firm. When the mixture has set, remove from refrigerator and shape into balls.

This quantity will make about 36 balls. Place on a wax paper-covered tray.

Melt all the remaining chocolate (even the 1/2 white chocolate bar) in separate microwave-safe bowls. Dip the balls into the chocolate, then decorate. Refrigerate again for 1 hour or until set.

Decorations: Truffles may be rolled or sprinkled with finely chopped nuts, sprinkles, shaved chocolate, or coconut flakes; or can be dusted with confectioners' sugar or unsweetened cocoa powder as an alternative to dipping in chocolate.