Cream Cheese Chocolate Truffles

1 (8 ounce) package cream cheese, softened
3 cups confectioners’ sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain.  Shape into 1 inch balls, then roll in cocoa powder, finely chopped nuts, or powdered sugar.  Store in an airtight container and serve at room temperature. You may refrigerate the truffles if you won’t be serving them for several days, but remove them at least ½ hour before serving.

Makes about 60 truffles.