This recipe is part of the recipe for Chocolate Lace Bowl with Truffles & Dipped Fruit
Makes about 2 dozen candies
|1/4||cup butter, softened|
|1-1/2||cups powdered sugar, divided|
|1/4||cup unsweetened cocoa powder|
|2||tablespoons whipping cream|
|3/4||cup finely chopped nuts and/or flaked coconut|
- 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.
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