Kozy Shack Chocolate-Almond Truffle Pops

Ingredients:

2-1/2 cups semi-sweet chocolate chips, divided use
8 ounces Neufchatel cheese, softened
1 cup Kozy Shack® Chocolate Pudding
1/8 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
3/4 cup finely chopped toasted almonds, divided use
1 tablespoon vegetable shortening

Also needed:
30 4-inch lollipop sticks
30 paper candy cup liners

Preparation:

Line a large baking sheet with parchment or waxed paper. In a medium-size microwave safe bowl, melt 1 cup chocolate chips. Microwave 1 minute, stirring in 20 second intervals, or until chips are smooth and creamy. Using an electric mixer, cream together Neufchatel cheese and chocolate chips until smooth. Add Kozy Shack® Chocolate Pudding, almond extract, and vanilla extract. Beat until smooth and creamy. Stir in 1/4 cup toasted almonds.

Using a cookie dough scoop 1-1/4 inches in diameter, scoop rounded scoops of chocolate mixture onto prepared baking sheet. Cover and place in freezer for 30 minutes. Remove from freezer and insert a lollipop stick into each truffle; reshape as needed. Freeze an additional 30 minutes or until firm.

In a medium-size microwave safe bowl, melt remaining chocolate chips and vegetable shortening. Microwave 1 minute, stirring in 20 second intervals, or until chips are smooth and creamy. Dip truffle pops in melted chocolate, letting excess drip back into bowl. Immediately dip pops into remaining chopped almonds. Return to baking sheet. Refrigerate until firm. Place in paper candy cups.