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Rich 'n Good Chocolate Truffles Recipe

Things You'll Need

  • 1-2/3 cups whipping cream
  • 1/2 cup (1 stick) butter
  • 2 packages (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bar, broken into pieces and chopped*
  • 1-1/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, chopped*
  • 1 tablespoon vanilla extract
  • COATING (recipe follows)

How to Make

  • 1. Combine whipping cream and butter in medium saucepan. 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.
  • 2. 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: Stir together 1/2 cup sifted HERSHEY'S Cocoa and 3 tablespoons sifted powdered sugar in small bowl.