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
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.
Cajun Country -- New Iberia, Louisiana