Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into 36 balls. Place on waxed paper-covered baking sheet.
Melt remaining chocolate. Use fork to dip truffles in chocolate; return to baking sheet. Decorate, then refrigerate 1 hour. Store in tightly covered container in refrigerator.
Difficulty: ................. intermediate
Preparation: ............ about 90 minutes
Servings: ................. 18
2-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate (20 squares), divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Decorations: chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles
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