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Chocolate Truffles

This recipe is part of the recipe for Chocolate Lace Bowl with Truffles & Dipped Fruit

Yield

Makes about 2 dozen candies

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.

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