BAKER'S ONE BOWL Chocolate Truffles

• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 tub (8 oz.) COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed
• suggested coatings: powdered sugar, finely chopped PLANTERS Pecans, toasted BAKER'S ANGEL FLAKE Coconut, grated BAKER'S Semi-Sweet Baking Chocolate, unsweetened cocoa powder, colored sprinkles

1. Microwave chocolate in large microwaveable bowl on HIGH 2 min.
2. or until chocolate is almost melted.
3. Stir with wire whisk until chocolate is completely melted.
4. Add cream cheese; stir until cream cheese is completely melted and mixture is well blended.
5. Cool to room temperature.
6. Gently stir in whipped topping.
7. Refrigerate 2 hours or until mixture is firm enough to handle.
8. Scoop chocolate mixture into 1-inch balls with melon baller; place on waxed paper-covered baking sheets.
9. Refrigerate at least 1 hour.
10. Roll in suggested coatings, working with a few truffles at a time.
11. (Truffles do not need to be perfectly round and smooth--a slightly rough appearance is considered typical.)
12. Store in tightly covered container in refrigerator.

chocolate, philadelphia cream cheese, cool, powdered sugar

Taken from www.kraftrecipes.com/recipes/-22106.aspx (may not work)