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Chocolate Covered Truffles




Source of Recipe


CD Kitchen


List of Ingredients




1/4 cup butter or margarine
1 1/2 pounds real semisweet chocolate
3/4 cup non-dairy coffee creamer, any flavor
1/2 tsp. vanilla extract
1 1/2 pounds real milk chocolate for dipping




Recipe



Melt semisweet chocolate in double boiler over hot water. Heat
butter, creamer and vanilla in another saucepan to 125 degrees
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 ball; dip in melted chocolate.