Truffles

1 1/2 lb. chocolate
2/3 c. light cream
1 1/2 t. vanilla
Melt chocolate; stir until smooth. meanwhile heat cream to scalding. Remove and cool to 130; add warm cream to melted chocolate all at once. Beat until smooth, add vanilla, mix well and cool.
When cool beat until light and fluffy. Let stand in refrigerator until firm. Roll in small balls. Dip in chocolate


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