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Rich 'n Good Chocolate Truffles

1 2/3 cups whipping cream
1/2 cup butter
1 (8-ounce) package HERSHEY'S Semi-Sweet Baking Chocolate, broken into pieces and chopped*
1 1/3 cups HERSHEY'S Semi-Sweet Chocolate Chips, chopped*
1 tablespoon vanilla extract

Coating (recipe follows)

1. Combine whipping cream and butter in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
2. Stir in both chocolates until completely melted; continue stirring until mixture cools and thickens slightly.
3. Stir in vanilla.
4. Pour into shallow glass dish. Cover; refrigerate 4 to 6 hours or until firm.
5. To form truffles, with spoon, scoop mixture into 1-inch balls; roll in Coating. Cover; refrigerate until firm.
6. Reroll before serving, if desired. Serve cold.

Makes about 4 dozen truffles.

* Food processor can be used for chopping chocolate.

Coating: Stir together 1/2 cup sifted HERSHEY'S Cocoa and 3 tablespoons sifted powdered sugar in small bowl.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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