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Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 2-1/2 cups powdered sugar
- 1/2 cup HERSHEY'S Cocoa
- 1/4 cup whipping cream
- 1-1/2 teaspoons vanilla extract
- Centers: After-dinner mints, whole candied cherries, whole almonds, pecan or walnut halves
- Coating: Powdered sugar, MOUNDS Sweetened Coconut Flakes or chopped nuts
Details
Preparation
Step 1
1. Beat butter in large bowl until creamy. Stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Refrigerate until firm.
2. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm. About 3 dozen truffles.
VARIATION: Add 1/2 teaspoon rum extract, decrease vanilla to 1 teaspoon.
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