December 22, 2008

Seriously, who would have thought that a Hershey’s bar and some cool whip could make something so good? It’s true. These truffles are so yummy…my neighbor has mentioned them a couple of times since we took them over last year. I’ve never met a truffle that wasn’t a bit of a pain to make, but I’ve also never met a truffle I didn’t like. I got this recipe from my sister-in-law who got it from her grandma. Actually, she was making them one day, so I tried to watch as I was in and out of the kitchen. I think this is how she made them. This is how I make them.

3 (5 oz) Hershey’s chocolate bars
1 (8 oz) tub Cool Whip, room temp
handful of almonds, finely chopped

Melt chocolate, cool to room temp (but don’t let harden). Fold in Cool Whip. Chill to firm up mixture. Form into balls (I use my cookie scoop). If soft, place back in fridge until firm. Roll in almonds. Store covered in the fridge.

* You can use any kind of chocolate. The better the chocolate, the better the truffle.

*You can roll it in any kind of chopped nut, cocoa powder, or any concoction you want.

*I give my almonds a few seconds in the food processor.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!