Rich 'n good chocolate truffles

48 Servings

Ingredients

Quantity Ingredient
1⅔ cup Whipping cream
½ cup Butter
8 ounces HERSHEY'S Baking Chocolate (Semi-Sweet), chopped
1⅓ cup HERSHEY'S Chocolate Chips (Semi-Sweet), chopped*
1 tablespoon Vanilla extract OR desired liqueur
½ cup Sifted HERSHEY'S Cocoa
3 tablespoons Sifted powdered sugar

Directions

COATING

In medium saucepan, place whipping cream and butter. Cook over medium heat, stirring constantly, until mixture boils; remove from heat.

Stir in both chocolates until completely melted; continue stirring until mixture cools and thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; refrigerate 4 to 6 hours or until firm. To form truffles, with spoon, scoop mixture into 1-inch balls; roll in COATING. Cover; refrigerate until firm. Reroll before serving, if desired. Serve cold. About 4 dozen truffles.

* Food processor can be used for chopping chocolate.

COATING: In small bowl, stir together ½ cup sifted HERSHEY'S Cocoa and 3 tablespoons sifted powdered sugar.

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

[Meal-Master recipe format courtesy of Karen Mintzias]

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