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Truffles

1 1/2 pounds semisweet chocolate
1/3 cup heavy cream
1/3 cup half-and-half
1 teaspoon vanilla
1/2 cup finely chopped walnuts or pecans
1/2 cup flaked coconut

Melt chocolate in the top part of a double boiler over hot water.  In
a saucepan, heat cream and half-and-half until just simmering.  Remove
from heat and cool to lukewarm.  Stir cream into chocolate.  Stir in
vanilla.  Cool.  

Beat mixture with an electric mixture until light and fluffy.  Chill
until firm.  Scoop by teaspoons and roll with hands into small balls.
Roll half the balls in nuts and half the balls in coconut.  
Refrigerate until ready to serve.