Chocolate and Cream Cheese = Truffles

It's a fact. When I have a paper, I find ways to avoid working on them.
Okay, it's called procrastination and I'm sure we're all subject to it, but at least, well, okay, sometimes, I actually do something productive while avoiding what I should be working on.

Not that it's premeditated or anything. I was going to make Peppermint Cheesecake Brownies, but I wasn't sure what to do with the extra egg yolks that I would have leftover, and it seemed like it would be an hour of devotion at once.

Which is funny. Because that's how much time I ended up spending on something that I thought would be so much faster and easier. Which it was. Easier that is. Or at least simpler. Because it had two ingredients. I tried making it three, but that was a bad plan (and makes me glad I didn't make the peppermint cheesecake brownies).

The Philadelphia Cream Cheese coupon in the sunday paper had a recipe for truffles in it. I grabbed it for the coupon ('tis the season for tassies) but then realized it had a recipe (if you can even call it that) for truffles.

And they were surprisingly tasty.


Truffles!

1 8 oz. package cream cheese, softened
8 ounces semi-sweet chocolate, melted
12 ounces semi-sweet chocolate (melted but later on)
decorations, optional

Beat the cream cheese until fluffy and beat in the chocolate. Chill until firm enough to handle (mine didn't need chilling, it set up pretty fast in my cold house) and then scoop and shape teaspoonfulls into balls.
Chill for half an hour or so, and then dip into melted chocolate and place on a sheet of wax paper or silicone mat (and top with sprinkles if desired).
Refrigerate for a few hours until chocolate is set.