Sweetheart Truffles

OMG! To die for decadence!

Sweetheart Truffles


  • 1 8 oz. pkg of softened cream cheese
  • 1/4 c. and 1 tbsp. confectioner’s sugar
  • 1/2 c. finely chopped slivered almonds
  • 1/2 c. chopped red candied cherries
  • 3/4 tsp almond extract
  • 1 11 oz. pgk of white chocolate morsels

  • Garnish of finely chopped slivered almonds


  1. Combine cream cheese and sugar in medium bowl, mixing at medium speed untill creamy. Add chopped almonds, cherries and extract. Beat to combine. Cover and chill for a couple of hours. When chilled roll mixture into 1 inch balls and place on cookie sheet covered with wax paper. Freeze at least 4 hours ( I froze them for 24 as I didn’t have time to get back to them. Just covered the tops with saran wrap ). When frozen melt the white chocolate over a simmering double boiler pan. Using a wooden toothpick, dip each truffle into the chocolate and scrape excess off the bottom of the truffle. Place on parchment paper to harden, garnishing with the finely chopped almonds. These are refridgerated

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