Categories: dessert, easy, holidays

Ingredients

• 2/3 c whipping cream
• 2 c (12 oz pkg) semi sweet choc chips
• 2 t vanilla extract
• coatings:
• coca, coconut flakes, toffee bits, reeses peanut butter chips, cinnamon chips, crushed peppermints

Directions

1. Heat cream in a heavy saucepan just to boiling and remove from heat. Add choc chips, stir til melted. Stir in vanilla and pour into bowl. Refrigerate 3 hours til firm.

2. Line baking sheet with wax paper. Drop chocolate mixture by heaping teaspoon onto the sheet, freeze about 45 min til firm.

3. Place desired coatings in separate bowls. Shape frozen truffles into 1 inch balls and roll in desired coatings. Refrigerate 2 hours. serve cold. They keep 1 week in fridge.

Email to a friend | Print this recipe | Back