Ingredients for Tangerine Chocolate Truffles
- Bittersweet Chocolate Chips
- Fine Sea Salt
- Neufchatel Cheese
- 1/2 cup powdered sugar
- Tangerine, Zest Of
- 1/2 cup finely chopped almonds
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How to Make Tangerine Chocolate Truffles
- Place 12 ounces of dark chocolate chips in a medium glass bowl and microwave on high for 1-minute intervals, stirring until completely melted and smooth.
- Add 1/4 teaspoon of sea salt to the melted chocolate and mix well. Set aside to cool completely.
- Once cooled, add 4 ounces of cream cheese to the chocolate mixture. Beat on medium speed with an electric mixer until smooth and creamy.
- Add 1/2 cup of powdered sugar and the zest of 2 tangerines to the chocolate/cream cheese mixture. Beat until well blended.
- Pour the mixture into a small baking pan (approximately 8x8 inches) lined with plastic wrap. Cover and refrigerate for at least 12 hours, or preferably overnight.
- Once chilled, lift the chocolate from the pan using the plastic wrap.
- Remove the plastic wrap and cut the chocolate into 24 equal pieces.
- Roll each chocolate piece into a ball between your palms.
- Roll each chocolate ball in 1/2 cup of finely chopped almonds.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
86g
Fat
77g
Carbs
12g
