- ½ Cup unsalted butter
- 2 1/3 C confectioner s sugar
- ½ C cocoa
- 1/4 cup heavy or whipping cream
- 1 1/2 teaspoon vanilla
- Centers: pecan, walnuts, whole almonds or after-dinner mints
- Coatings: coconut, crushed nuts,confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.
