Peanut Butter and Chocolate Truffles

Peanut Butter and Chocolate Truffles
1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz)sweetened condensed milk
1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or
crushed nuts
Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in
cocoa until smooth. Add condensed milk and vanilla. Cook and stir until
thickened and well blended, about 4 minutes. Remove from heat. Chill
until firm enough to handle. Shape into 1 inch balls. Roll in desired
coating. Chill until firm. Store, covered in refrigerator.

White Chocolate Truffles

White Chocolate Truffles

1/4 C butter
1/2 C confectioner's sugar
1 teaspoon almond
extract 1 egg yolk
8 oz. white chocolate,
broken into small pieces
1 C chopped blanched almonds,
lightly toasted

Makes about 2 dozen truffles
Melt chocolate and butter in the top of a double boiler over low heat,
stirring constantly. Remove from heat. Add sugar, egg yolk and
almond extract; beat with an electric mixer until smooth. Transfer to a
shallow glass casserole dish. Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate
at least 8 hours. Place in miniature foil cups at room temperature to
serve. Store in airtight container in refrigerator.