Coatings:
Hershey's Cocoa, confectioner's sugar or chopped nuts
In small saucepan combine whipping cream, sugar and butter. Cook over low heat, stirring constantly, just until mixture bolls. Remove from heat; immediately add chocolate chips. Stir until chips are melted; add vanilla. Pour into bowl, cool, stirring occasionally. Cover and chill several hours, preferably overnight, to allow mixture to "ripen" and harden. Shape into 1/2-inch balls, working quickly to prevent melting. Place on wax paper-covered tray; cover loosely. Chill several hours. Roll in cocoa, confectioners sugar or chopped nuts. Store, covered, in refrigerator.
About 30 truffles
Variation:
Chocolate-Coated Truffles:
In top of double boiler over hot, not boiling, water melt 2 cups (12 oz pkg) Hershey's Semi-Sweet Chocolate Chips with 2 tablespoons shortening. (Avoid getting water in chocolate.) Cool to 85F, stirring constantly. With fork, dip each chilled truffle Into chocolate; gently tap fork on side of bowl to remove excess coating. Invert onto wax paper-covered tray. Decorate top of coated center with small amount of melted chocolate, using tip of fork. Repeat until all truffles are coated. Chill until firm. Store, covered, in refrigerator.
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Cajun Country -- New Iberia, Louisiana