White Coated Chocolate Truffles

Ingredients

• 1/2 cup whipping cream
• 3 tablespoons butter
• 1 cup HERSHEY’S Semi-Sweet Chocolate Chips
• 1 teaspoon vanilla extract
• White Coating, below

Instructions

1. Combine whipping cream and butter in a medium saucepan. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Add chocolate chips, stirring until melted; continue stirring as mixture cools and thickens slightly. Stir in vanilla. Pour into a shallow glass dish; cover and refrigerate until firm.
2. Scoop mixture and shape into 1-inch balls. Place on a wax paper-lined tray; cover and refrigerate until firm.
3. Prepare White Coating. Dip truffles in coating and refrigerate. Serve well chilled; store tightly covered in the refrigerator.

White Coating

• 1 2/3 cups (10-ounce package) HERSHEY’S Premier White Chips
• 1 tablespoon shortening

1. Combine white chips and shortening in a small microwave-safe bowl. Microwave at HIGH (100%) for 1 minute or just until melted when stirred. The coating works best for dipping between 85°F and 90°F. If it cools below 85°F, place bowl in a larger bowl of warm water and stir until it reaches 85°F. Do not allow water into the coating.