Nutrition per serving may change if servings are adjusted.
12 ounces dark chocolate, chopped
4 ounces reduced-fat cream cheese (Neufchâtel)
1 teaspoon vanilla
In a 2-qt. saucepan cook and stir chocolate and cream cheese over low until melted (mixture will be thick and slightly grainy). Remove from heat. Stir in vanilla. Transfer to a bowl. Cover and chill 1 to 1½ hours or just until firm.
Shape mixture into 1-inch balls. Roll in desired coatings (see Variations). Store, covered, in the refrigerator up to 1 week.
Cocoa-Ancho Coating: Roll balls in 2 Tbsp. unsweetened cocoa powder and sprinkle lightly with ground ancho chile pepper.
Almond Coating: Roll balls in ½ cup ground toasted almonds.
Coconut Coating: Roll balls in ½ cup finely shredded unsweetened coconut.
Chocolate Coating: Dip balls in 8 ounces melted dark chocolate and place on a waxed paper-lined tray. Sprinkle with sea salt flakes. Let stand until set.
Peanut Butter Coating: Combine 3 ounces melted white baking chocolate and 1 Tbsp. peanut butter. Place balls on a waxed paper-lined tray and drizzle with peanut butter mixture. Let stand until set.