Ingredients:
3 Ghirardelli Bittersweet chocolate baking bars (12 or 15 ounce
bars)
1/2 package of Philly Cream Cheese (8 oz package)
3 Tablespoons condensed milk
1 Tablespoon salted butter
-OPTIONAL-
small paper cups to put truffles in
unsweetened cocoa to top truffles with
melted semi-sweet chocolate (double boiler method) to top truffles
with.
Method:
Fill a frying pan (or pot) with water, boil. Put a smaller pot in this
one (homemade double boiler) and put the condensed milk in. Once it's hot,
add cream cheese and butter. Once these have melted, add the three chocolate
bars. When this is all melted, remove from heat and let cool enough so
you can put it in your fridge without melting something.
--- a couple of hours later ---
Take it out of the fridge. Grab a melon baller and scoop across the top (or just through it if the chocolate is soft enough). If the mix gets too soft and sticky, place back in the fridge until it's workable. If they don't come out 'just perfect' in shape, roll them around between your hands. Top them, fridge them and THEN put them in the small paper cups.
Prepare to enter heaven on earth. <g>