Chilling 2 hrs. 45 min.
Ingredients:
1/3 cup whipping cream
8 ounces semi-sweet baking chocolate, chopped
1/3 cup LAND O LAKESŪ Butter, softened*
Unsweetened cocoa
Powdered sugar
Chocolate and/or vanilla candy coating, melted, if desired
Instructions:
Heat whipping cream and chocolate in 2-quart saucepan. Cook over low heat, stirring occasionally, until chocolate melts (7 to 9 minutes). Remove from heat. Stir in butter until melted. Cover; refrigerate until firm (at least 2 hours).
Dust hands with cocoa or powdered sugar. Working quickly, shape 2 teaspoonfuls mixture into balls; roll in cocoa or powdered sugar. (Truffle mixture will be soft; repeat dusting hands to make shaping easier or use small ice cream scoop to form balls.) Refrigerate until firm (at least 45 minutes).
To coat truffles, use spoon or toothpick to dip truffles into melted candy coating; let excess drip off. Place dipped truffles on waxed paper until coating is hard. Drizzle dipped truffles with melted candy coating, if desired. Store truffles in tightly covered container in refrigerator.
*Substitute LAND O LAKESŪ Soft Baking Butter with Canola Oil.
Yield: 2 dozen truffles