---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Candies
       Yield: 60 servings
            -Dottie Cross TMPJ72B
   1 1/2 pk (12 ounces) Baker’s semi-
            -sweet chocolate
       1 pk (8 oz) cream cheese; softene
       3 c  Powdered sugar
   1 1/2 ts Vanilla
            Ground nuts or Baker’s Angel
            -Flake coconut, toasted
   Melt chocolate by placing in microwavable dish. Microwave on HIGH 3
   to 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 nuts 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. Source: Orange County Daily Pilot Newspaper
   Reformatted by: CYGNUS, HCPM52C