Maxis Mint Truffles

Submitted by Angela Pakes Ahlman

1. Melt 24 chocolate baking squares. Beat with three 8 oz. packages of cream cheese. Add 1 tsp peppermint flavoring. Blend well. Refrigerate until firm.
2. Shape into balls. Place on wax paper to chill.
3. Melt 30 chocolate squares. Use a metal shiver and toothpick to dip balls; return to wax paper. Decorate, then refrigerate.