Depending on the chocolate type, the consistency changes.
Dark - Thick, and if left to cool overnight will be crumbly until rewarmed
Milk - Runny (Many people complain about this), cooling over night will get the consistency right, long enough to dip in tempered chocolate
White - Tacky. Chilled over night makes it very nice to work with, still melts onto your hands but not as bad as milk chocolate.
For those of you adding flavoring, do not use any that contain propylene glycol. It will polymerize your chocolate and it will not be usable. (I lost my milk chocolate batch to this and had to remake it). Use only alcohol based flavorings. You can add those to either the chocolate before you add it to the cream cheese, or the cream cheese. (I prefer the chocolate, so you can taste it). I also used 2 teaspoons of flavoring instead of 1.5, because I was expecting a chocolate coating that was not flavored.
Also for dipping in chocolate, remember to let the centers warm, the mixture expands as it warms. The coating will harden, then as the center expands, the shell will "pop", usually on the bottom, which isn't a problem, but sometimes it will force it's way out on the side, or crack the whole shell.
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Depending on the chocolate type, the consistency changes.
Dark - Thick, and if left to cool...