Instructions: Place 1/3 cup chips in a medium glass bowl, and microwave at high 1 minute or until almost melted, stirring until smooth; cool.

Add cheese to melted chips; beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.

Press mixture into a 6-inch square on plastic wrap; cover with additional plastic wrap. Chill at least 1 hour.

Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball; place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.

Place 2 tablespoons chips in a heavy-duty zip-top plastic bag; microwave at high 1 minute or until soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.

Yield: 4 dozen (serving size: 1 piece).

Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.

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