Chocolate Cream Truffles recipe

Ingredients:
4 squares of Baker's semi-sweet baking chocolate, melted.
1 packet (8 ounces) of Philadelphia cream cheese, softened.
1 tablespoon of honey.
1 tablespoon of almond flavour liqueur.
1/4 cup of Planters slivered almonds, toasted, ground.
1/4 cup of unsweetened cocoa.

Procedures:
Beat the cream cheese, honey and liqueur with electric mixer on medium speed until well blended.

Stir in melted chocolate and almonds; cover.

Refrigerate for two hours or until firm.

Roll the 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.

Makes 24 truffles.