Tangerine & Chocolate Truffles

1. 1

   Place dark chocolate chips in a medium glass bowl and microwave on high for 1 minute, stirring until melted.

2. 2

   Add the salt to the smooth chocolate mixture and mix well, then put the melted chocolate aside until it has cooled completely.

3. 3

   Next add the cheese to the chocolate mixture and using a mixer beat on medium speed until smooth.

4. 4

   Add the powdered sugar and zest to the chocolate/cheese mixture and beat until well blended.

5. 5

   Pour the mixture into a small baking pan lined with plastic wrap, cover and refrigerate for 12 hours.

6. 6

   Remove chocolate from pan by pulling up on the plastic wrap.

7. 7

   Remove the plastic and cut the chocolate into 24 pieces.

8. 8

   Roll each chocolate peice into a ball.

9. 9

   You are almost done, roll each of the chocolate balls in the finely chopped almonds.

10. 10

    Store if you can in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.