Cooking Recipe Rich 'N Good Chocolate Truffles
Recipe Ingredients
COATING
Directions
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.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.
[Meal-Master recipe format courtesy of Karen Mintzias]