Ingredients

1/4 Cup butter
1 1/2 lbs. real semisweet chocolate
3/4 Cup 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

Methods

1 Melt semi-sweet chocolate in double boiler over hot water.
2 Heat butter, creamer and vanilla in another saucepan to 125° F on a
candy thermometer
3 Add to semi-sweet chocolate all at once, beating until smooth and creamy
4 Chill in refrigerator until nearly set but still pliable
5 Beat with mixer until light and fluffy
6 Spread in 9 inch buttered pan until set enough to roll into small balls
7 Melt milk chocolate over double boiler
8 Dip truffles in melted chocolate,then sprinkle generously, or roll in, chopped chocolate


Makes about 3 dozen truffles