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Chocolate and Tangerine Truffles

By: Almond Board of California

"The warm taste of tangerine spices up these easy truffles rolled in chopped California Almonds."

Rate/Review | Read Reviews (2)

309 Saves

Servings (Help)

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Original Recipe Yield 24 servings

Ingredients

1/3 cup dark chocolate chips
4 ounces Neufchatel cheese, room temperature
1 1/3 cups powdered sugar, sifted
zest of 1 tangerine
1 1/2 cups chopped California Almonds

Directions

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 1-24 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. Store refrigerated in an airtight container. (These freeze well, too, if stored airtight in a single layer