1/4 cup butter
1 cup finely chopped chocolate, milk or semisweet for decoration
1/2 teaspoon vanilla extract
1 1/2 pounds real semisweet chocolate
3/4 cup non-dairy coffee creamer, any flavor
1 1/2 pounds real milk chocolate for dipping

Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.

Makes about 3 dozen Truffles