Source: Hershey's Chocolate
1/4 cup whipping cream
3 tablespoons sugar
3 tablespoons butter
1-1/2 teaspoons powdered instant coffee
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/2 teaspoon vanilla extract
Chopped nuts or HERSHEY'S Semi-Sweet Baking Chocolate, grated
In small saucepan, combine whipping cream, sugar, butter and instant coffee.
Cook over low heat, stirring constantly, just until mixture boils. 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. Form small amounts of mixture
into 1/2-inch balls, working quickly to prevent melting; roll in nuts or
chocolate. Cover; store in refrigerator. Serve cold. About 1-1/2 dozen truffles.