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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 2/3 Tasse | whipping cream |
| 1/2 Tasse | butter |
| 8 x ca. 30 g | Hershey's Baking Chocolate (Semi-Sweet), chopped |
| 1 1/3 Tasse | Hershey's Chocolate Chips (Semi-Sweet), chopped* |
| 1 Esslöffel | Vanilla extract Or desired liqueur |
| 1/2 Tasse | Sifted Hershey's Cocoa |
| 3 Esslöffel | sugar stifted, powdered |
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In medium saucepan, place whipping cream and butter. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Stir in both chocolates until completely melted; continue stirring until mixture cools and thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; refrigerate 4 to 6 hours or until firm. To form truffles, with spoon, scoop mixture into 1-inch balls; roll in Coating. Cover; refrigerate until firm. Reroll before serving, if desired. Serve cold. About 4 dozen truffles.
* Food processor can be used for chopping chocolate.
Coating: In small bowl, stir together 1/2 cup sifted Hershey's Cocoa and 3 tablespoons sifted powdered sugar.
of the Hershey Kitchens.
[Meal-Master recipe format courtesy of Karen Mintzias]
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