1/2 cup (1 stick) unsalted butter, softened
2-1/2 cups powdered sugar
1/2 cup HERSHEY'S 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, MOUNDS Sweetened Coconut Flakes or chopped nuts
Beat butter in large bowl until creamy. 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. About 3 dozen truffles.
VARIATION: Add 1/2 teaspoon rum extract, decrease vanilla to 1 teaspoon.