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Post by Chris in NM on Jan 19, 2007 5:46:51 GMT -6
Chocolate Truffles www.hersheys.com/recipes/3/4 cup (1-1/2 sticks) butter 3/4 cup HERSHEY'S Cocoa 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1 tablespoon vanilla extract Cocoa or powdered sugar Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies. VARIATIONS: NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping. RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts. ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts. NUT-COATED TRUFFLES: Roll balls in chopped nuts.
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