Cheese truffles

Yield: 1 servings

Measure Ingredient
1 pack (250 gram) cream cheese,
Softened
1 pack (250 gram) Imperial cold
Pack cheddar cheese
(Maclaren's)
½ cup Butter, softened
2 tablespoons Brandy

toasted almonds, chopped very fine.

Using food processor, on pulse, blend until smooth. Remove from processor. Working quickly, shape into 1 inch balls. Chill for at least 3 hours. Just before serving, roll in chopped almonds to coat.

Makes about 60 balls.

Origin: Adapted from What's Cooking, 14th issue. Shared by: Sharon Stevens, Nov/95.

Similar recipes