~Chocolate Truffles~

Ingredients:

1/2 cup unsalted butter, softened
2 1/3 cups confectioners sugar
1/2 cup cocoa
1/4 cup heavy or whipping cream
1 1/2 tsp. vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts, confectioners sugar

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm. Makes about 3 dozen truffles.

~Chocolate Covered Truffles~

Ingredients:

1/4 cup butter or margarine
1 1/2 pounds real semisweet chocolate
3/4 cup non-dairy coffee creamer, any flavor
1/2 tsp. vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration

Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125 degrees on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into ball; dip in melted chocolate. Sprinkle generously, or roll in, chopped chocolate.

~Peanut Butter and Chocolate Truffles~

Ingredients:

1 cup peanut butter chips
3/4 cup butter
1/2 cup cocoa
1(14 ounce) sweetened condensed milk
1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

In heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator. Makes about 3 dozen.

~White Chocolate Truffles~

Ingredients:

1/4 cup butter
1/2 cup confectioners sugar
1 tsp. almond extract
1 egg yolk
8 ounces white chocolate, broken into small pieces
1 cup chopped blanched almonds, lightly toasted
Confectioners sugar

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour. Shape mixture into 1 inch balls;roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator. Makes about 2 dozen truffles.