Easy Chocolate Truffles

Since I don't drink coffee, I still had a lot of coffee creamer that I didn't know what to do with from when I made those Irish cream brownies.  I've been wanting to make truffles for some time now and when I stumbled upon this recipe I knew it was the right time to try something new for me.  This recipe was so easy to make and also fun! Instead of covering the truffles with chocolate, I coated them with an assortment of flavors form my pantry including coconut, crushed vanilla wafers, cocoa powder, and chocolate cookie crumbs. 

My favorite was the coconut but they all turned out great.  The had a nice smooth and creamy texture that just melted in your mouth.  I found it was best to keep them in the fridge to give them a more firm texture to bite into but they still held their shape well.  I think the chocolate coating on the outside would also work great and provide a good hard shell on the outside with a smooth and creamy inside!  I've posted the recipe above because I didn't change much to the original recipe  but I did change a few things to make the recipe easier to use. 

After beating the chocolate mixture into the cream mixture for the first time I left it in the pot and put it in the fridge for 30min.  After 30min I stirred mixture with a whisk until smooth and creamy then put the pot back in the fridge for a few hours until mixture was hard.  Using a metal spoon I scooped about 1 tbsp worth of chocolate in my hands (I wore plastic gloves) and rolled them in a ball.  I made all the balls first before I coated them with anything.  Before rolling the balls in desired coatings, I rolled the balls in my hands again to warm them up so that they would stick better to the coatings.  I stored them in the fridge in a air tight container and they were good to go!