Ingredients
½ Cup unsalted butter2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts, confectioners sugar
Directions
- Makes about 3 dozen truffles- 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 a small amount of mixture around the desired center; roll into 1 inch balls.
- Drop into desired coating and turn until well covered. Chill until firm.
