Chocolate Cream Truffles

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  • 1

Ingredients

  • 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
  • 1 Tbsp. honey
  • 1 Tbsp. almond-flavoured liqueur
  • 1 bar (100 g) TOBLERONE Swiss Dark Chocolate, melted
  • 1/4 cup slivered almonds, toasted, ground
  • 1/4 cup unsweetened cocoa powder

Preparation

Step 1

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.

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