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