Tangerine & Chocolate Truffles

Submitted by Baby Kato

"Quick, easy to make candy, that tastes like it took a long time to make. Only you will know how easy it really is. Chocolate, Orange and Almond whats not too like. These look great on cookie trays."

 

• Ready In: 12hrs 15mins
• Ingredients: 6
• Yields: 24 truffles
• Serves: 8

ingredients

• 311.84 g bittersweet chocolate chips (1 package)
• 0.61 ml fine sea salt
• 113.39 g neufchatel cheese, soft, room temperature
• 315.37 ml powdered sugar, sifted
• 1 tangerine, zest of, large
• 354.88 ml almonds, roasted, finely chopped

directions

1. Place dark chocolate chips in a medium glass bowl and microwave on high for 1 minute, stirring until melted.
2. Add the salt to the smooth chocolate mixture and mix well, then put the melted chocolate aside until it has cooled completely.
3. Next add the cheese to the chocolate mixture and using a mixer beat on medium speed until smooth.
4. Add the powdered sugar and zest to the chocolate/cheese mixture and beat until well blended.
5. Pour the mixture into a small baking pan lined with plastic wrap, cover and refrigerate for 12 hours.
6. Remove chocolate from pan by pulling up on the plastic wrap. Remove the plastic and cut the chocolate into 24 pieces.
7. Roll each chocolate peice into a ball.
8. You are almost done, roll each of the chocolate balls in the finely chopped almonds.
9. Store if you can in an airtight container.

Reviews

[Starrynews]

Great truffles! The chocolate I used turned out to be pretty sturdy, so I ended up having to set it out for 2 hours after the 12-hour refrigeration period to get it soft enough to shape. The flavor was great - loved the tangerine addition. Thanks for sharing! PARTY '11

 

[Chef1MOM-Connie]

BK these are so easy to put together and with items I have on hand all the time. Simple yet elegant on a serving platter. My finger lickins were good too. I made as directed the first time nd they went over well. The bittersweet chocolate is not a fave of the family so I made a 2nd batch with semi sweet chocolate and that got raves after the gobbling of them. I kept them in the fridge after making them and then set out on a silver platter for sesset and coffee for the holiday dinner. You have a winner here for me. Mike and I have all the family dinners at our house so this will be an easy go to dessert from now on. Thank you. AUS/NZ Swap 47

 

[mliss29]

I took "cooled completely" a little too much to heart and ignored them almost to the point I thought I was going to have to melt the chocolate again! Consequently, I didn't have to refrigerate (or cut into squares) and just moved on to rolling them up into balls. At that point, mine were too firm to have the almonds stick to them, but Oh! they tasted good! I put them in the fridge for storage, because I thought that would be best for the cream cheese, but left them out a little while so they would be a good temperature for serving. Thanks! Reviewed for Photo Tag's December Cookie Exchange.

 

[Jackie H.]

To be fair, the flavor of these truffles was awesome. The problem was they had to be kept in the freezer after they were finished. Even in thr fridge they got so soft they went flat and mushy in no time.