Ingredients for Cream Cheese Chocolate Truffles

1 8oz pkg. of cream cheese (softened)
3 cups confectioners’ sugar
3 cups chocolate, melted ( dark, milk, white, etc)
1 1/2 tsp vanilla (can substitute Irish cream, Grand Marnier, Khalua, etc)

To roll outside of cream cheese truffles:
1 cup finely chopped nuts ( almonds, walnuts, PECANS)
1/2 cup cocoa powder ( I use dark red or black)
1/2 sweetened coconut (shredded or desiccated)

Instructions to make Cream Cheese Chocolate Truffles
In the mixing bowl, beat the cream cheese.
Cream in icing sugar.
Add vanilla or liqueur to melted chocolate. Add chocolate mixture slowly to cream cheese blend and stir until smooth.
Refrigerate covered for one hour.

Pick up chocolate truffle mix approx size of an acorn, roll into even one inch balls.
Roll each ball into cocoa or nuts.
Refrigerate up to 3 weeks.
Can freeze!