Chocolate Cream Truffles
- 1 package cream cheese, softened (8oz)
- 1 Tbsp. honey
- 1 Tbsp. almond-flavored liqueur
- 4 oz. semi-sweet baking chocolate, melted
- 1/4 cup slivered almonds, toasted, ground
- 1/4 cup unsweetened cocoa
Beat cream cheese, honey, and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover. Refrigerate at least 2 hours or until firm. Roll cream cheese mixture into 24 balls, using a scant Tbsp. or the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. 24 truffles.
By Robin from Washington, IA
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