1 1/2 (12 oz.) pkgs. semi-sweet chocolate
1 (8 oz.) pkg. cream cheese
3 c. powdered sugar
1 1/2 tsp. vanilla
Ground nuts or angel flake coconut, toasted

Melt chocolate by placing in microwavable dish. Microwave on High 3-4 minutes or until almost melted, stirring after each minute. Remove from microwave. Stir until completely melted. Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1 inch balls. Roll in nut and/or coconut. Store in refrigerator. Makes about 5 dozen truffles.

Variation: To flavor truffles with liqueurs, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each third mixture; mix well.