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Crisp Chocolate Truffles

Yield: 54 Servings

Ingredients and directions for this recipe

7 oz (1 jar) marshmallow cream
2 tb Butter or margarine
1 c Semisweet chocolate chips
2 c Crisp rice cereal
1 pk (14oz) bittersweet chocolate
2 tb Vegetable shortening
White chocolate chips,
Optional

In heavy medium saucepan, combine marshmallow cream, butter and
chocolate chips. Cook over low heat until chocolate is melted and
mixture is smooth, stirring constantly. Remove from heat.

Stir cereal into hot chocolate mixture, mixing until thoroughly
combined. Drop mixture by rounded measuring teaspoons onto waxed
paper-lined cookie sheet. Refrigerate about 1 hour, until firm.

In top of double boiler, over hot water, melt bittersweet chocolate
and shortening. Dip each chocolate ball in melted chocolate and place
on waxed paper-lined cookie sheet. Drizzle with melted white
chocolate chips. Refrigerate until firm. To serve, place in small
candy paper cups.

Makes about 4 1/2 dozen truffles.

See also:
Previous recipe Crisp Chocolate Cookies
Next recipe Crisp Chocolate Wafers

Or try one of these recipes:
Ice Cream Christmas Pudding
Spectacular Frozen Corn