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Treasure Truffles



  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups confectioners' sugar
  • 1/2 cup Hershey's cocoa
  • 1/4 cup whipping cream
  • 1 1/2 teaspoons vanilla extract
  • Centers: After-dinner mints; whole candied cherries; pecan or walnut halves
  • Coating: confectioners' sugar; flaked coconut; chopped nuts
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  1. In large mixer bowl, beat butter.
  2. In separate bowl, stir together confectioners' sugar and cocoa. Add to butter mixture alternately with whipping cream and vanilla extract, blending well.
  3. Refrigerate until firm.
  4. Shape small amount of mixture around desired center; roll into 1-inch balls.
  5. Drop into desired coating, turning until well covered.
  6. Refrigerate until firm.

Variation: Add 1/2 teaspoon rum extract, and decrease vanilla extract to 1 teaspoon.


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