Chocolate Truffles
½ cup whipping cream
1/3 cup sugar
6 T. butter
1 cup semisweet chocolate chips
1 tsp vanilla
Coating
2 cups semisweet chocolate chips
2 T shortening
Mix cream, sugar, and butter in saucepan and bring to boil. Remove from heat. Add 1 cup chocolate chips and stir till chips are melted. Add vanilla. Pour into bowl and cool, stirring occasionally. Cover and chill in refrigerator several hours or overnight to allow mixture to ripen and harden.
Remove from refrigerator and form into ½-inch balls, working quickly to prevent melting. Place on wax paper on cookie sheet. Chill again several hours.
To make chocolate coating, melt 2 cups chocolate chips with shortening in top of double boiler. Remove from heat and cool to 85 degrees F., stirring constantly. Dip each truffle into chocolate with fork; gently tap fork on side of bowl to remove excess coating. Invert candies onto wax paper.
Makes about 30 truffles.