Chocolate Covered Truffles:
1/4 cup butter
1 1/2 lbs. real semisweet chocolate
3/4 cup non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration
Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in
another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once,
beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat
with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into
small balls. Mealt milk chocolate over double boiler. Dip truffles in melted chocolate, then
sprinkle generously, or roll in, chopped chocolate.
