These make a nice gift and the recipe makes a lot if you make them smaller than the recipe says. Also they do not have to be refrigerated after they are set. I mailed a box of them to Kansas from CA. And they were just fine. I did call the Philadelphia company and asked first and their answer was: "The truffles do not need to be kept in the refrigerator."
Melt 8 chocolate squares as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into 36 balls (I made them smaller, about 80) Place on waxed paper-covered baking sheet.
Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.
This recipe makes 3 dozen or 18 servings, 2 truffles each.
Source: Recipe was on the inside of the cream cheese box
By Great Granny Vi from Moorpark, CA
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