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Submitted by Jean Schaefer.

Chocolate Truffles

12 ounces semisweet baking chocolate
1 (8-ounce) package cream cheese, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla extract

1. Melt chocolate in a medium, microwave-safe bowl on HIGH for 1 minute; stir. Microwave in additional 10 to 20-second increments until just melted. In a large mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate for 1 hour, or until firm.
2. Shape into 1-inch balls. Roll in chopped nuts, cocoa or toasted coconut, if desired. Store in the refrigerator.

Makes 60 truffles.