HAPPY NEW YEAR!! I hope that 2012 will bring us all blessings and happiness, good health and good karma. I want to start this year with a recipe for something round and deliciously sweet -for good luck. ΓΌ
It’s a nice variation from the traditional truffles, the addition of cream cheese gives a hint of tang and the ground almonds make it interesting , it’s not as smooth and velvety but just as good as the regular truffles..they’re like mini bites of chocolate cheesecake!
I got the recipe from Kraft (from the same magazine where I got the 4-in-1 cookie dough); I didn’t add the almond-flavored liqueur asked for in the original recipe because I don’t have it, I could have put almond extract instead but my family doesn’t really like it, taste like medicine according to my kids so I just added the ground almonds and added more chocolate- bittersweet chocolate instead of semi-sweet.
CHOCOLATE CREAM CHEESE TRUFFLES
recipe from Kraft Food & Family Magazine
Ingredients:
1 pkg (8 oz) cream cheese, softened
1 tablespoon honey
1 tablespoon vanilla extract
4 ounces semi-sweet baking chocolate, melted
1/4 cup slivered almonds, ground
1/4 cup unsweetened cocoa
Here’s How:
BEAT cream cheese, honey and vanilla extract with electric mixer on medium speed until well-blended. Stir in melted chocolate and ground almonds. Cover and refrigerate at least 2 hours or until firm.
ROLL cream cheese mixture into 24 balls, about a tablespoon of the cream cheese mixture for each ball. Roll each ball in sifted cocoa until evenly coated. Store in tightly sealed covered container in the fridge. Enjoy!
A HAPPY and PROSPEROUS NEW YEAR to us all!! GOD Bless!
Chocolate Cream Cheese Truffles
Ingredients
- 1 PKG 8 OZ CREAM CHEESE, SOFTENED
- 1 TABLESPOON HONEY
- 1 TABLESPOON VANILLA EXTRACT
- 4 OUNCES SEMI-SWEET BAKING CHOCOLATE MELTED
- 1/4 CUP SLIVERED ALMONDS GROUND
- 1/4 CUP UNSWEETENED COCOA
Instructions
- BEAT CREAM CHEESE, HONEY AND VANILLA EXTRACT WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL-BLENDED. STIR IN MELTED CHOCOLATE AND GROUND ALMONDS. COVER AND REFRIGERATE AT LEAST 2 HOURS OR UNTIL FIRM.
- ROLL CREAM CHEESE MIXTURE INTO 24 BALLS, ABOUT A TABLESPOON OF THE CREAM CHEESE MIXTURE FOR EACH BALL. ROLL EACH BALL IN SIFTED COCOA UNTIL EVENLY COATED. STORE IN TIGHTLY SEALED COVERED CONTAINER IN THE FRIDGE. ENJOY!
