Chocolate Covered Truffles

Note from Cheri: This truffle recipe was given to us by Brenda Hyde. You can find more old fashioned recipes, crafts and ideas by visiting Brenda's websites www.SeedsOfKnowledge.com and www.oldfashionedholidays.com. Truffles are easy to make, and are a wonderful romantic gesture when given to someone you care about. Whether you wrap them in a pretty tin, or serve them after a light dinner, they add to the atmosphere.

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. Mealt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.