Instructions: 1. Beat cream cheese in a large bowl of elecric mixer. Gradually add confectioners sugar, beating until well combined.

2. Beat in chocolate and vanilla until well combined. Refrigerate mixture until firm enough to roll into balls ( 2 to 3 hours).

3. Roll chilled mixture between palms, into 1 inch balls. Roll some of the truffles in toasted almonds, some in cocoa powder, and some in confectioners sugar. Store in refrigerator.

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