12 tablespoons butter
2 cups (12 ounces) semi- or bittersweet chocolate chips
1/2 cup International Delight, any flavor
1 teaspoon vanilla extract
Unsweetened cocoa powder, grated chocolate, sprinkles or crushed candy, for decoration
Melt chocolate in double boiler over hot water. Remove from heat. In another saucepan melt butter, add creamer and bring to a gentle boil. Remove from heat and add to chocolate mixture, beating until combined. Stir in vanilla.
Chill in refrigerator until nearly set but still soft, about 15 minutes. Beat with mixer until smooth and light. Spread in 9-inch buttered pan and refrigerate until set enough to roll into a ball, about an hour.
Roll into small balls using palms of hands, then roll in cocoa, chocolate, sprinkles or candy. Refrigerate until firm.
Yield: 2 dozen truffles