Title: Rich 'n Good Chocolate Truffles
Categories: Chocolate, Candies
Yield: 48 servings
1 2/3 c Whipping cream
1/2 c Butter
8 oz Semi-sweet baking chocolate
Broken into pieces and
-chopped*
1 1/3 c Semi-sweet chocolate chips
; chopped*
1 tb Vanilla extract
Or desired liqueur
Coating (recipe follows)
Recipe by: www.hersheys.com
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 1/2 cup sifted HERSHEY'S Cocoa
and 3 tablespoons sifted powdered sugar. JM
Hershey's is a registered trademark of Hershey Foods
Corporation. This recipe may be reprinted (with
attribution) courtesy of the Hershey Kitchens.
