Susan McElroy
Chocolate Truffles rolled in Pecans
Truffles
8 oz. Cream Cheese
2 T. Unsweetened Cocoa powder
4 C. Confectioner’s sugar
2 C. Chopped Pecans
1 T. Almond Extract *
Mix together cream cheese, sugar, and cocoa. Add almond extract and mix to a creamy consistency. Add 1 cup chopped nuts, mix well. Set aside 1 cup nuts for rolling. Place mixture in refrigerator 4-6 hours. I prefer to place in freezer to harden faster. If making the balls the next day then leave mixture in refrigerator over night. Roll into 1 inch balls and then roll in chopped nuts. I place the chopped nuts in a baggie, add the ball and shake to coat. Makes 30 truffles. Enjoy!
* Vanilla extract, coconut extract, or rum extract can be used in place of Almond extract. Coconut and various nuts can be substituted for Pecans.
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