- 1 package cream cheese, softened (8 oz)
- 3 cups confectioner’s sugar
- 3 cups semi-sweet Hershey’s chocolate chips, melted
- 1 teaspoon almond extract flavoring
Beat cream cheese in a large bowl until smooth. Gradually beat in confectioner’s sugar until blended. Stir in melted chocolate and almond extract until blended smooth. Refrigerate for one hour before removing and shaping into small balls.
Roll truffle balls in ground nuts or cocoa or confectioner’s sugar.
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