Chocolate Truffles (With Variations)

From Hershey's.

• Ready In: 4 hrs 5 mins
• Yields: 2 1/2 dozen

Ingredients

• 3⁄4 cup butter
• 3⁄4 cup  cocoa
• 1 (14 ounce) can sweetened condensed milk
• 1  tablespoon vanilla extract
•  cocoa or  powdered sugar

Directions

1. In heavy saucepan over low heat, melt butter. Add cocoa; stir until smooth. blend in sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
2. Remove from heat; stir in vanilla. Refrigerate 3 to 4 hours or until firm.
3. Shape into 1 1/4 inch balls; roll in cocoa or powdered sugar or a blend of these two ingredients. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. Roll spoonfuls of truffle mixture between hands to form balls. Keep hands and truffle mixture as cold as possible. Place in decorative candy cups.
4. Nut Truffles: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: In ungreased shallow pan, spread 3/4 cup pecan halves in single layer. Bake at 375 degrees, stirring occasionally, about 5 to 7 minutes. Cool before chopping.).
5. Espresso Truffles: Decrease vanilla to 1 teaspoon. Stir in 1 1/4 teaspoon powdered instant espresso or coffee with vanilla. Roll balls in cocoa or chopped nuts.
6. Nut-Coated Truffles: Roll balls in chopped nuts.
7. Liqueur Truffles. Eliminate the vanilla extract and add 1 tablespoon of Amaretto, Kahlua or any other liqueur.