Strawberry Fudge Truffles

Yield: About 36 truffles
  • 6 oz. semisweet chocolate
  • about 4 Tbsp. butter
  • 3/4 c. almonds, toasted and finely chopped
  • 8 oz. cream cheese, room temperature
  • 3/4 c. vanilla wafer crumbs
  • 1/2 c. strawberry preserves (or more to taste)
  1. Beat cream cheese until smooth and creamy. Melt chocolate with butter, stirring often; add to cream cheese, beating until smooth. Stir in vanilla crumbs and strawberry preserves, mixing well. Cover and refrigerate two hours. Shape into one inch balls and roll in almonds. Keep refrigerated.
  • dessert
Last updated 2016-12-25
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