Beat cream cheese, honey and liqueur with electric mixer
on medium speed until well blended. Stir in melted chocolate
and almonds, cover.
Refrigerate at least 2 hr or until firm.
Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each.
