Ingredients
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
Centres: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts, confectioners sugar
Directions
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 a small amount of mixture around the desired centre; roll into 1 inch balls.
Drop into desired coating and turn until well covered.
Chill until firm.
Makes about 3 dozen truffles.
