Holiday Chocolate Truffles
• 1/2 cup butter, cut into pieces
• 4 bars Hershey's unsweetened baking chocolate, broken into pieces
• 1 can (14 oz) sweetened condensed milk (not evaporated milk)
• 1/3 cup powdered sugar
• 2 tsp vanilla extract
Coating: Sweetened coconut flakes, coarsely chopped nuts, 1 tbl Hershey's Cocoa stirred into 1 tbl powdered sugar
Place butter, baking chocolate and milk in 2-qt heavy saucepan. heat over low heat, stirring constantly until mixture is melted and smooth. Continue cooking and stirring over low heat, for 10 minutes., until mixture is very thick, smooth and glossy. Do Not Boil. Remove from heat; stir in powdered sugar and vanilla. Pour into shallow glass pan; press plastic wrap onto surface. Refrigerate for 6 hours or until firm. Shape small amount of mixture into 1-inch balls; roll in coating, one coating per ball. Cover. Refrigerate until firm, about 2 hours. Store in refrigerator. Make 3 dozen truffles.
For Gift Giving - Buy a pretty holiday tin and line with tissue paper. Place doilies on top of tissue paper and carefully place truffles in tin. Cover and top with a beautiful bow and instructions for storing.