Use a medium cookie scoop to scoop balls of the cream cheese mixture onto a parchment-lined baking sheet.

Roll the truffle balls between your hands to make them smooth and round. If you want to make fun Spring shapes, roll some dough between your hands to smooth it, then take a fondant cut-out and press it down over the top of the truffle ball. Press the cut-out between both hands so the truffle dough is flush with the top and bottom. Remove excess to use in another truffle. Gently press truffle out of the cut-out.

Once all truffles are shaped, put them in the refrigerator for 15-30 minutes to harden.

Melt the chocolate according to package directions.

Dip your truffles into the chocolate to coat completely. If the chocolate cools too much during dipping, warm it again in the microwave for 15 seconds.

- For flat truffles, use a fork to dip them. The excess chocolate drips through the tines when gently tapped against the side of the bowl. Use a toothpick to gently push the truffle onto the parchment paper.

- For rounded truffle balls, I like to use a spoon (they always roll off my fork!) and then use a long toothpick to wipe away the excess chocolate.

Drizzle with colored bark or decorate with sprinkles while the chocolate is still wet, then place the decorated truffles in a mini cupcake liner to cool before serving.