Mocha Truffles

Mocha Truffles
Heather S

1/4 cup whipping cream
3 tablespoons sugar
3 tablespoons butter
1-1/2 teaspoons powdered instant coffee
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (I use semi-sweet chocolate chips)
1/2 teaspoon vanilla extract
Chopped nuts or HERSHEY'S SPECIAL DARK Chocolate, grated (I usually do some of both)

Instructions:
1. Combine whipping cream, sugar, butter and instant coffee in small saucepan. Cook over low heat, stirring constantly, just until mixture boils.

2. Remove from heat; immediately add chocolate chips. Stir until chips are melted and mixture is smooth when stirred; add vanilla. Pour into small bowl; refrigerate, stirring occasionally, until mixture begins to set. Cover; refrigerate several hours or overnight to allow mixture to ripen and harden.

3. Shape small amounts of mixture into 1-inch balls, working quickly to prevent melting; roll in nuts or chocolate. Cover; store in refrigerator. Serve cold. Makes about 16 truffles.

(I doubled the recipe for Cooking Club last night)