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. Heatbutter, 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
