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Chocolate Truffles

3/4 cup butter
3/4 cup HERSHEY'S Cocoa powder
1 (14-ounce) can sweetened condensed milk (Not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar

1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth.
2. Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
3. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm.
4. Shape into 1 1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator.

Makes about 2 1/2 dozen candies.

Variations:

Nut Truffles: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally. Cool before chopping.

Rum Nut Truffles: Decrease vanilla extract to 1 teaspoon. Stir in 2 to 3 tablespoons rum or 1 teaspoon rum extract and nuts.

Espresso Truffles: Decrease vanilla extract to 1 teaspoon. Stir in 1 1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.

Nut-Coated Truffles: Roll balls in chopped nuts.

Recipe and photograph provided courtesy of The Hershey Company, Copyright ©1995-2005.