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. 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

Tags: chocolate, Chocolate Covered Truffles, Chocolate Recipes, Recipes