Chocolate Cream Truffles

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 Tbsp. honey
• 1 Tbsp. almond-flavoured liqueur
• 1 bar (100 g) Toblerone Swiss Dark Chocolate, melted
• 1/4 cup slivered almonds, toasted, ground
• 1/4 cup unsweetened cocoa powder

1. Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended.
2. Stir in melted chocolate and almonds; cover.
3. Refrigerate at least 2 hours or until firm.
4. Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball.
5. Roll in cocoa until evenly coated.
6. Store in tightly covered container in refrigerator.

cream cheese, honey, almondflavoured liqueur, chocolate, slivered almonds, cocoa

Taken from www.kraftrecipes.com/recipes/chocolate-cream-truffles-88232.aspx (may not work)