Truffles (various recipes)

posted by Pat T 06-03-98 7:28 AM 

HERSHEY'S EASY CHOCOLATE TRUFFLES 

3/4 cup butter 
3/4 cup Hershey's cocoa 
1-1/3 cups (14 oz. can) sweetened condensed milk 
1 Tblsp. vanilla 
Cocoa or confectioner's sugar 

DIRECTIONS: 

Melt butter in a heavy saucepan over low heat. Add cocoa; 
stir until smooth. Blend in sweetened condensed milk; stir 
constantly until mixture is thick, smooth, and glossy, about 
5 minutes. Remove from heat; stir in vanilla. Chill 3-4 
hours or until firm. Shape into 1-1/4 inch balls; roll in 
cocoa or confectioner's sugar. Chill 1-2 hours or until 
firm. Store refrigerated. Makes 2-1/2 dozen. 

Nut truffles: Add 3/4 cup coarsely chopped toasted pecans 
to chocolate mixture when adding vanilla. (To toast pecans, 
spread in a single layer on a baking sheet and place in a 
375 degree F. oven for 7 minutes. Let cool.) 

Rum truffles: Decrease vanilla to 1 teaspoon. Stir in 2 to 
3 tablespoons rum or rum extract with the vanilla. 

Espresso truffles: Decrease vanilla to 1 teaspoon. Stir in 
1-1/4 teaspoons instant espresso coffee with the vanilla. 
Roll balls in cocoa or chopped nuts. 

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