Dark Chocolate Tangerine Truffles

Dark Chocolate Tangerine Truffles

Source:

Source: Almond Board of California

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Yield: 24 servings

Ingredients & Directions

1/3 cup
4 ozs.
1 1/3 cups
1
1 ½ cups

Dark chocolate chips
Neufchâtel cheese, room temperature*
Powdered sugar, sifted
Zest of tangerine**
Chopped almonds, roasted

* Neufchâtel cheese, a lower fat version of cream cheese, is readily available in the dairy aisle next to the cream cheese.

**Zest is the peel’s orange part. Grate it from the fruit, or use a zester and mince the resulting strips.

Place chocolate in a medium glass bowl and microwave on high for 1 minute or until almost melted, stirring until smooth. Let cool. Add cheese, and beat on medium speed with a mixer until smooth. Add powdered sugar and tangerine zest, and beat until well-blended. Spread mixture into a small baking pan lined with plastic wrap; cover with more plastic wrap and refrigerate for 1 to 24 hours. Pull chocolate from pan by its plastic wrap corners, and cut into 24 pieces. Roll into balls, and roll each ball in chopped almonds. (These freeze well, if stored airtight in a single layer.)
 

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