½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa powder
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla essence
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.
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