Chocolate Truffles
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YIELD Makes about 2 dozen candies
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INGREDIENTS
| 1/4 | cup butter, softened |
| 1‑1/2 | cups powdered sugar, divided |
| 1/4 | cup unsweetened cocoa powder |
| 2 | tablespoons whipping cream |
| 1 | teaspoon vanilla |
| 3/4 | cup finely chopped nuts and/or flaked coconut |
PREPARATION:
- Beat butter in medium bowl until creamy. Combine 1-1/4 cups powdered sugar and cocoa. Add to butter alternately with whipping cream and vanilla, beating well after each addition. Refrigerate until mixture is firm, 3 to 4 hours. Combine remaining 1/4 cup powdered sugar with nuts and/or coconut.
- Shape cocoa mixture into 3/4-inch balls; roll in nut mixtures to coat evenly. Refrigerate until firm. Chill until ready to serve. Refrigerate any leftovers.
This recipe appears in:
Chocolate Lace Bowl with Truffles & Dipped Fruit
/ Candy
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