Thursday, October 22, 2020
Home Baking Brownies & Bars Chocolate Cream Cheese Truffles

Chocolate Cream Cheese Truffles

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. ü

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_truffles

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

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Author: Olive
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Ingredients (click ingredient to buy it)

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!
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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