Wednesday, May 2, 2012

CREAMY CHOCOLATE TRUFFLES

1 pkg (8-oz) cream cheese, softened
1 tbsp honey
1 tbsp almond flavored liqueur
4 squares (1-oz each) semisweet baking chocolate, melted
1/4 cup slivered almonds, toasted & ground
1/4 cup unsweetened cocoa powder*

In a medium to large mixing bowl beat the cream cheese with the honey and liqueur using an electric mixer on medium speed until mixture is well blended.  Stir in the melted chocolate and the almonds.  Cover the bowl and refrigerate at least 2 hours until firm.

Roll the firmed up mixture into 24 equal balls using a scant tablespoonful of the mixture for each ball.  Roll balls in the unsweetened cocoa until evenly coated.  Store in the refrigerator in a tightly covered container.

*May substitute powdered sugar if you want less chocolate.  Or do half in powdered sugar and half in chocolate for a variety.

Note: This is a Kraft Foods Recipe

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