Hershey's Easy Holiday Truffles

By á-643

Ingredients

• 2/3 cups whipping cream
• 2 cups (12 oz pkg) Hershey's semi-sweet Chocolate Chips
• 2 tsp vanilla extract
• Coatings: Hershey Cocoa, Mounds sweetened coconut flakes skor English toffee bits, bits'O Brickle almond toffee fits or chopped hershey's semi-sweet chocolate chips etc.
• (Could also dip in melted chocolate)

Details

Servings 30

Preparation

Step 1

1. Heat cream in heavy, 2-quart saucepan just to boiling. Remove from heat. Add chocolate chips; stir with whisk until melted and smooth. Stir in vanilla. Pour into medium bowl. Cover and refrigerate 3 hours or until firm.
2. Line baking sheet with wax paper. Drop chocolate mixture by heaping teaspoons onto prepared baking sheet. freeze about 45 minutes or until firm.
3. Place desired coatings in separate bowls. Shape frozen chocolate truffles between hands to form 1-inch balls. Roll in desired coatings. cover and refrigerate 2 hours. Serve cold. Truffles keep in airtight container in refrigerator for 1 week.