Start by whipping your cream cheese with a hand mixer or a stand mixer.
Take 8 of the chocolate squares and melt them in a microwave safe measuring glass in the microwave.
If you want to use flavoring, you can now add 1 or two teaspoons of mint,almond or rum, or if you are so inclined you can add a 1/4 cup of your favorite liqueur,
Pour the melted chocolate into the cream cheese mixture in the bowl, and proceed to whip them together thoroughly.
Cover the bowl with plastic wrap and refrigerate it for about an hour, until it’s firm enough to handle.
Once the mixture has firmed up in the refrigerator, take about 2 teaspoons and roll it into a ball, placing on trays covered with wax paper.
Once those are rolled, it is time to dip! Melt the remaining chocolate squares and then dip each into the chocolate, using a fork. Once the chocolate has dripped off to an acceptable coating, place back on the cookie sheets.
Then you can garnish with whatever your heart desires; I have done little stars sprinkled on, you can do nuts or coconut or whatever you can think of. This year I used a tip and an icing bag and did white chocolate on top, a very delicious contrast.
Let the outside of the truffles harden. Store in a closed container with layers of parchment or waxed paper between the layers of truffles to keep them from sticking together.