1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C
non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds
real milk chocolate for dipping 1 cup finely chopped chocolate, milk or
semisweet for decoration
Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot
water. Heat butter, creamer and vanilla in another saucepan to 125° F on a
candy thermometer. Add to semisweet chocolate all at once, beating until smooth
and creamy. Chill in refrigerator until nearly set but still pliable. Beat with
mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to
roll into small balls. Melt milk chocolate over double boiler. Dip truffles in
melted chocolate, then sprinkle generously, or roll in, chopped chocolate
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