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Original recipe yields 24 servings
- 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 1-24 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. Store refrigerated in an airtight container. (These freeze well, too, if stored airtight in a single layer
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Per Serving: 102 calories; 6.2 10.5 2.5 4 20 Full nutrition
ReviewsRead all reviews 2
very yummy! nice for if you really want to impress people with a fancy dessert! i dint want to chop my own almonds, so i got chopped pecans and shredded coconut, and did 3 kinds with those two a...