Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) unsalted butter , softened

  2. 2-1/2 cups powdered sugar

  3. 1/2 cup HERSHEY'S Cocoa

  4. 1/4 cup whipping cream

  5. 1-1/2 teaspoons vanilla extract

  6. Centers: After-dinner mints, whole candied cherries, whole almonds, pecan or walnut halves

  7. Coating: Powdered sugar, MOUNDS Sweetened Coconut Flakes or chopped nuts

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. VARIATION: Add 1/2 teaspoon rum extract, decrease vanilla to 1 teaspoon.


Send feedback