Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2/3 c Whipping cream
1/2 c Butter
8 oz HERSHEY'S Baking Chocolate
-(Semi-Sweet), chopped
1 1/3 c HERSHEY'S Chocolate Chips
-(Semi-Sweet), chopped*
1 tb Vanilla extract
-OR desired liqueur

--------------------------COATING-------------------------------
1/2 c Sifted HERSHEY'S Cocoa
3 tb Sifted powdered sugar

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]

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