Hershey's Chocolate Truffles

2000

December 20, 2000

Obviously, this is not diet food! So do not use fat-free or low-fat cream.

        2/3 Cup whipping cream
        2 Cups HERSHEY'S Semi-Sweet Chocolate Chips
        1-2 Tablespoons liqueur ( creme de caco, creme d'almond, coffee liqueur, Irish cream liqueur)

Coatings:

        Toasted MOUNDS Sweetened Coconut
        Ground toasted BLUE DIAMOND Almonds
        Grated HERSHEY'S Semi-Sweet Baking Chocolate
        HERSHEY'S Cocoa
       
        Pour cream into a heavy 2-quart saucepan, bring to just boiling.
        Remove from heat. Add chocolate chips, whisk until melted and smooth.
        Stir in liqueur or vanilla. Pour into a medium bowl.


        Cover, refrigerate about 3 hours or until firm.
        Drop chocolate mixture by heaping teaspoons onto wax paper-lined baking sheet.
        Freeze about 45 minutes or until firm.
        Put the selected toppings in bowls. Roll the chocolate into 1" balls.
        Roll the balls in one topping each. Cover, refrigerate for at least 1 hour.
       
        Before serving, let stand 30 minutes at room temperature.
        Pretty on a glass plate, or place into candie papers.

Go check the Hershey's website! Lethal!
Copyright 2000 Donnamaie E.White.
Material may not be reproduced without written permission of the author.

For information about this file or to report problems in its use email dewhite@best.com