Recipe: Double Chocolate Truffles

This recipe is pretty damn easy and, depending on whether you go with brand names or not, fairly inexpensive. During the winter time you can just as easily cool the chocolate by sticking it on the porch or patio for a bit.

Software:
-2.5 packages (20 squares) of semi-sweet baking chocolate, divided
-1 package (8 ounces) of cream cheese, softened
-decorations such as sprinkles, nuts, chocolate shavings (optional)

Hardware:
-Small/Medium Pot
-Mixer
-Medium/Large mixing bowl
-Baking Sheets
-Wax Paper
-Fork/ fondue fork/ kebab stick

Procedure:
In the mixing bowl, beat the cream cheese until creamy. Melt 8 of the chocolate squares until consistently smooth (you can use the microwave for this but I don't recommend it). Blend the melted chocolate into the cream cheese. Refrigerate until firm. Prepare the baking sheets by covering them with wax paper.

When the mixture is firm, use your hands to shape it into bite-sized balls. Place the balls on the paper-covered baking sheets. (Your hands will get very chocolatey, just so you know.)

Melt the remaining chocolate. You can use a fork to dip the truffles, though I find this to be difficult and I frequently drop them in the pot (bad news!), alternatively you can spear the truffles with the fondue fork or kebab stick (or even toothpicks) and dip them that way, then use a fork to gently remove the tool. After dipping, place the truffles back on the baking sheet, then decorate. Refrigerate for one hour, then serve.

I defy you to eat only one of these.