Dark Chocolate Tangerine Truffel

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NEW RECIPES: Dark Chocolate Tangerine Truffles

1/3	cup dark chocolate chips or 3 ounces chopped dark chocolate
4	ounces Neufchâtel* cheese, room temperature
1 1/3	cups powdered sugar, sifted
	Zest of 1 tangerine**
1 1/2	cups Fisher Chef's Naturals Almonds, chopped and roasted

Place chocolate in a medium glass bowl and microwave on high for 1 minute or until almost melted, stirring until smooth. Let cool. Add cheese, and beat on medium speed with a mixer until smooth. Add powdered sugar and tangerine zest, and beat until well-blended. Spread mixture into a small baking pan lined with plastic wrap; cover with more plastic wrap and refrigerate for 1 to 24 hours. Pull chocolate from pan by its plastic wrap corners, and cut into 24 pieces. Roll into balls, and roll each ball in chopped almonds. (These freeze well, if stored airtight in a single layer.)

* Neufchâtel cheese, a lower fat version of cream cheese, is readily available in the dairy aisle next to the cream cheese.

**Zest is the peel’s orange part. Grate it from the fruit, or use a zester and mince the resulting strips.

Yield: 24 total servings.

Source: Recipe and Photo are courtesy of the Almond Board of California

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