Chocolate-Pecan Truffles

• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 1/4 cup whipping cream
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 cup powdered sugar
• 1 cup finely chopped toasted PLANTERS Pecans

1. Place chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently.
2. Cool slightly.
3. Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended.
4. Gradually add chocolate mixture, mixing well after each addition; cover.
5. Refrigerate 4 hours.
6. Shape chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans.
7. Store in airtight container in refrigerator for up to 1 week.
8. Serve in paper liners.

chocolate, whipping cream, philadelphia cream cheese, powdered sugar, pecans

Taken from www.kraftrecipes.com/recipes/chocolate-pecan-truffles-56381.aspx (may not work)