Preheat your oven to the temperature specified on the brownie mix box, typically around 350°F (175°C). Grease a 9x13-inch baking pan and pour in the brownie mix batter. Bake for about 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack for about 30 minutes.

Once cooled, scoop the brownies into a large mixing bowl, discarding the firmer edges for a smooth texture. Using an electric mixer, add 8 ounces of room temperature cream cheese to the brownie mix. Beat at medium speed until the mixture is thoroughly combined and creamy—this may take about 2-3 minutes. The mixture should be smooth with no lumps.

With clean hands or a small cookie scoop, shape the brownie mixture into 1-tablespoon-sized balls and place them on a parchment-lined baking sheet. Ensure the truffles are compact and uniform in size for even coating. Once shaped, cover the baking sheet with plastic wrap and freeze the truffles for about 30 minutes until they are solid enough to dip in chocolate.

While the truffles are chilling, prepare the chocolate coating. Place 3 cups of chocolate melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval until completely melted and smooth—this should take about 1-2 minutes.

Remove the truffles from the freezer and work quickly to dip them. Use a fork to lower each truffle into the melted chocolate, ensuring an even coating. Allow any excess chocolate to drip off before returning the truffles to the parchment-lined baking sheet.

While the chocolate is still wet, sprinkle your favorite toppings, like colorful sprinkles, over each truffle for a festive touch. Once decorated, refrigerate the truffles for about 15-20 minutes, or until the chocolate coating has completely set.