MELT-IN-YOUR-MOUTH CHOCOLATE CREAM BALLS

When our family first tasted these yummy CHOCOLATE CREAM BALLS several years ago, we instantly fell in love!  Their smooth, melt-in-your-mouth consistency, and milk chocolate smoothness is absolutely to-die for!  We like to make them and give them in candy boxes in specialty candy cups for our special Valentine's.  We've made them a couple of different ways--using Hershey chocolate bars with or without almonds.  Also, rolling them in either crushed vanilla wafer crumbs, or finely chopped almonds.  Since I love nuts, you know what I like most!  Another thing I love about this candy is that it's a nice, light milk chocolate.

CHOCOLATE CREAM BALLS
3 8-oz. Hershey Chocolate Almond bars
1 large tub of Cool Whip
1 package vanilla wafers
Chop chocolate bars, then melt, over hot, but not boiling, water in top of double boiler.  Cool for a few minutes, then add thawed cool whip. Fold in well, but be careful not to 'over-mix' it.  Form into 1" balls, and roll in crushed vanilla wafers.  Place on waxed paper and chill in the refrigerator.  Makes about 50 balls.  NOTE:  You can use bars without nuts, if desired, and roll the balls in crushed almonds.  Store in refrigerator. 

Variation:  CHOCOLATE HAZELNUT TRUFFLES
3/4 Cup powdered sugar
2 Tablespoons baking cocoa
4 (1.55 oz each) milk chocolate candy bars
6 Tablespoons butter
1/4 cup heavy whipping cream
24 whole hazelnuts, toasted
1 cup ground hazelnuts
Combine powdered sugar and cocoa; Set aside.  Melt candy bars and butter together.  Add the cream and reserved cocoa mixture.  Cook and stir over medium heat until mixture is thick and smooth.  Pour into an 8-inch square dish.  Cover and refrigerate overnight.  Using a melon baller or spoon, shape candy into 1-inch balls.  Press a whole hazelnut into each.  Reshape balls and roll in ground hazelnuts.  Store in an airtight container in the refrigerator.  Yield:  2 dozen.  NOTE:  This recipe can easily be doubled.  These make a wonderful gift!