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Chocolate Cream Truffles

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Recipe Ingredients

1 pkg (8 oz) Philadelphia Cream Cheese, softened
1 tablespoon honey
1 tablespoon almond-flavored liqueur
4 sq Baker's Semi-Sweet Baking Chocolate, melted
1/4 cup Planters Slivered Almonds, toasted, ground
1/4 cup unsweetened cocoa

Cooking Procedures

Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover.

Refrigerate at least 2 hr or until firm.

Roll 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 or 12 servings, 2 truffles each. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

or meat drippings. 1/2 lb. Swiss or American cheese, grated. 1 qt. to 3 pts. soup stock or boiling water. Peel the onions and slice very thin. Fry them slowly in the fat until they are a uniform brown, using a kettle deep enough to hold the water afterwards. When the onions are thoroughly fried add the hot water, cover and let simmer at least three-quarters of an hour, seasoning to taste. The onions will make a clear brown liquor without the use of any meat stock, but soup stock may be

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