I need a recipe for chocolate truffles that uses only cream, butter, and hershey bars?

Nothing else... I just can't remember the measurements. It involves chopping up the chocolate bars and then melting them with the butter and cream mixture... It's pretty simple.I need a recipe for chocolate truffles that uses only cream, butter, and hershey bars?
I use this one! The only one I know.





Chocolate Truffles


Ingredients:


3/4 cup (1-1/2 sticks) butter


3/4 cup HERSHEY'S Cocoa


1 can (14 oz.) sweetened condensed milk (not evaporated milk)


1 tablespoon vanilla extract


Cocoa or powdered sugar


Directions:


1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.





2. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.








VARIATIONS:





NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375掳F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.





RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts.





ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.





NUT-COATED TRUFFLES: Roll balls in chopped nuts.I need a recipe for chocolate truffles that uses only cream, butter, and hershey bars?
You're going to make a ';Ganache';. You could actually skip


the butter.


Use a dark Hershey bar if you can, in fact use several, probably about a pound or two of choc. works best.


Chop two pounds of chocolate into small pieces.


Heat one cup of heavy cream in a heavy bottom sauce pan til almost boiling. Turn off, dump in the chopped chocolate and let it sit for a couple of minutes, then with a rubber spatula slowly mix the choc and hot cream til smooth.


If there is not enough heat in the pot ( that's why a heavy bottom is good) put the pot in a large bowl of very hot water.


When it's melted and very smooth pour/scrape this onto a sturdy metal pan, or heavy (big) plate with an edge.


Let it cool- don't play with it.


When cool use a small scoop,or teaspoon to make even scoops. With absolutely clean hands roll them into even balls , place on a clean plate.


When done, put cocoa ( a few spoonfuls) in a paper bag.


A few at a time put the truffles in the bag, shake gently, ( the bag, not you) . With tongs carefully remove them , keep cool in a covered tin. Little paper/foil cups keep them looking nice and special.


You can add flavors very carefully. Very small amounts


( drops, not spoons, of really good quality essences like vanilla, rum, mint, orange are great.


You can also add things to the chocolate like nuts, chopped mints, candied ginger or orange peel. It's fun to experiment, but do something simple first.


Try not to eat them all at once.