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©The Chocolate Date.com | Truffles

Chocolate Covered Truffles
 
 
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
 
 
Melt semisweet chocolate in double boiler over hot water. Heat butter, 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.

 

Makes about 3 dozen truffles

 

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Divinity

The Chocolate Date Diva at The Chocolate Date
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All rights reserved ©2012-2017 The Chocolate Date. Divinity C. created "The Chocolate Date". Does your love life need a romantic reboot?
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