Chocolate Truffle Recipe Made With MILK INSTEAD OF CREAM?

I'm planning on making truffles. Does anyone know of an EASY recipe. Also, can I use Chocolate Chips? And does anyone know of a recipe that uses *MILK* INSTEAD OF CREAM?Chocolate Truffle Recipe Made With MILK INSTEAD OF CREAM?
Too-Easy Truffles





1 1/2 packages baker's semi- -- sweet chocolate (12


-- ounces)


1 package cream cheese -- softened (8 oz)


3 cups powdered sugar


1 1/2 teaspoons vanilla


ground nuts or baker's angel -- flake coconut,


-- toast





Melt chocolate by placing in microwavable dish. Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute.





Remove from microwave. Stir until completely melted. Beat cream cheese until smooth. Gradually add sugar, beating until well blended.





Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.





Shape into 1-inch balls. Roll in nuts or coconut. Store in refrigerator. Makes about 5 dozen truffles. Variation: To flavor truffles with liqueurs, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each third mixture; mix well.














Chocolate %26amp; Peanut Butter TrufflesIngredients: 3/4 cup (1-1/2 sticks) butter (no substitutes) 1 cup REESE'S Peanut Butter Chips 1/2 cup HERSHEY'S Cocoa 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1 tablespoon vanilla extract HERSHEY'S Cocoa or finely chopped nuts or graham cracker crumbs Directions:


1. Melt butter and peanut butter chips in large saucepan over very low heat, stirring often. Add cocoa; stir until smooth. Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy. Remove from heat; stir in vanilla.





2. Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator. About 3-1/2 dozen candiesChocolate Truffle Recipe Made With MILK INSTEAD OF CREAM?
This way is sooo much easier and they are delicious!!





Cake Truffles





Ingredients:


1 box devils food cake mix


1 container of ready to use frosting (16 oz.), any flavor (I used some cream cheese frosting) but chocolate would be good too!


Chocolate for coating the truffles, any type (I used just a little more than 1 lb. of white Ghiradelli chocolate) You could make a variety and use milk chocolate as well....





Directions:





1. Bake cake as directed on box. Allow to cool completely.





2. Crumble cake finely, using hands.





3. Stir in frosting, at room temperature, until well distributed through cake crumbs.





4. Shape cake into small balls, about 1'; in diameter (I made mine similar to the size of Lindt truffle balls). Place balls on a cookie sheet and chill for several hours in the freezer (I did mine overnight).





5. Melt chocolate in the microwave a couple of ounces at a time, and one by one, dip the frozen cake balls into the chocolate to coat. Set on wax paper to allow to set.





6. Store in an air-tight container. The are great at room temperature or refrigerated - try it both ways!





I LOVE these! I have also had Strawberry (cake) w/ cream cheese frosting dipped in milk chocolate...so good!!





Any cake flavor/icing flavor combo will work!!