Ingredients:
1/2 cup (1 stick) unsalted butter, softened
2-1/2 cup powdered sugar
1/2 cup baking cocoa
1/4 cup whipping cream
1-1/2 teaspoons vanilla extract
Centers: After-dinner mints, whole candied cherries, whole almonds, pecan or walnut halves
Coating: powdered sugar, sweetened coconut flakes or chopped nuts

Directions:
In large bowl, beat butter. Stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Refrigerate until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm.

VARIATION:
Add 1/2-teaspoon rum extract, decrease vanilla to 1-teaspoon.

Recipe makes about three dozen truffles.

     

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