YIELD Makes about 2 dozen candies
See Cooking Videos

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:

  1. 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.
  2. 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.