Desserts

Chocolate Cream Truffles

(10)

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photo by:kraft

Super easy and they taste excellent!

posted by

Alliev0317

on 1/1/2008

time

prep:

15 min

total:

2 hr 15 min

servings

total:

24 truffles or 12 servings, 2 truffles each

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Tbsp. honey

Tbsp. almond-flavored liqueur

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted

1/4

cup PLANTERS Slivered Almonds, toasted, ground

1/4

cup unsweetened cocoa powder

Make It

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 tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.

Kraft Kitchens Tips

Size-Wise

These chocolate truffles are great for gift giving or serving on a special occasion. Save 3 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese.

Substitute

Substitute 1/4 tsp. almond extract for the almond liqueur.

Substitute

Substitute 1/4 cup powdered sugar for the unsweetened cocoa.

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mysterienne

posted:2/12/2008

Great recipe. Easy to please for those who aren't overly picky, but are weary of new things. However - and I speak from experience - "warm-blooded" people beware. They will melt faster than you can roll them.

Alliev0317

posted:1/1/2008

Super easy and they taste excellent!

lizzylou9

posted:12/21/2005

made this for a huge surprise party! everyone loved them, they loved them so much one of the party goers requested they be made for her wedding recpt. so yummy!

a cook

posted:11/1/2005

Very good, but must stay cold

Paige P

posted:12/22/2004

Have not made it yet. Plan to make this week

a cook

posted:12/21/2004

The chocolate must be well refridgerated befroe coating. Powder them just before serving. If you store them after caoting the moisture will soak inot the coco powder.

doodleduck

posted:12/19/2004

Very good! I had to use almond flavoring instead of liquer and Unless I dipped the candy in some chocolate right away the powdered sugar pulled moisture out of the ball and formed a surup in the bowl I was storing them in. Once moist the chocolate didn't set well, but overal great taste!

a cook