---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Crisp Chocolate Truffles
  Categories: Candies, Desserts
       Yield: 54 servings
  
       7 oz (1 jar) marshmallow cream
       2 T  Butter or margarine
       1 c  Semisweet chocolate chips
       2 c  Crisp rice cereal
       1 pk (14oz) bittersweet chocolate
       2 T  Vegetable shortening
            White chocolate chips,
            Optional
  
   In heavy medium saucepan, combine marshmallow cream, butter and chocolate
   chips. Cook over low heat until chocolate is melted and mixture is smooth,
   stirring constantly. Remove from heat.
   
   Stir cereal into hot chocolate mixture, mixing until thoroughly combined.
   Drop mixture by rounded measuring teaspoons onto waxed paper-lined cookie
   sheet. Refrigerate about 1 hour, until firm.
   
   In top of double boiler, over hot water, melt bittersweet chocolate and
   shortening. Dip each chocolate ball in melted chocolate and place on waxed
   paper-lined cookie sheet. Drizzle with melted white chocolate chips.
   Refrigerate until firm. To serve, place in small candy paper cups.
   
   Makes about 4 1/2 dozen truffles.
   
   Source: Holiday Baking (Woman’s Day Premier Series, Volume IV, Number 4,
           1994), page 65 (photo page 63)
  
 
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