In large mixer bowl, beat butter. Stir together powdered sugar and
cocoa; add to butter mixture alternately with whipping cream and
vanilla, blending well. Refrigerate until firm. Shape small amount of
mixture around desired center; roll into 1-inch balls. Drop into desired
coating, turning until well covered. Refrigerate until firm. About 3
dozen truffles.
VARIATION: Add 1/2 teaspoon rum extract, decrease vanilla to 1 teaspoon.
Hershey's and Mounds are registered trademarks of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
