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Treasure Truffles

1/2 cup unsalted butter, softened
2 1/2 cups confectioners` sugar
1/2 cup Hershey`s cocoa
1/4 cup whipping cream
1 1/2 teaspoons vanilla extract
Centers: After-dinner mints; candied cherries, whole; pecan or walnut halves
Coating: Confectioners` sugar; flaked coconut; chopped nutsIn large mixer bowl, beat butter. In separate bowl, stir together confectioners` sugar and cocoa. Add to butter mixture alternately with whipping cream and vanilla extract, blending well. Refrigerate until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm.Variation
Add 1/2 teaspoon rum extract, and decrease vanilla extract to 1 teaspoon.

 

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