Chocolate Covered Truffles
Ingredients
- 1/4 C. butter or margarine
- 1 1/2 lb. real semisweet chocolate
- 3/4 C. non-dairy coffee creamer, any flavor
- 1/2 tsp. vanilla extract
- 1 1/2 lb. real milk chocolate for dipping
- 1 C. finely chopped chocolate, milk or semisweet for decoration
Directions
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.
