CHOCOLATE SURPRISE TRUFFLES

1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar
1/2 cup whipping cream
1 1/2 teaspoons vanilla extract
½ cup cocoa

Centers: After-dinner mints, whole candied cherries, whole almonds, pecan or walnut halves

Coating: Powdered sugar, Sweetened Coconut Flakes or chopped nuts.

In a large bowl, beat butter, stir together the 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 a 1 inch ball, drop into desired coating, turning until well covered. Refrigerate until firm.. Makes about 3 dozen truffles. Or, what we do in Chocolate, Everywhere Country is after making the truffles instead of rolling into balls we place the mixture in a small square dish and after refrigerating cut them like you would fudge.

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