Instructions: In saucepan, combine whipping cream & butter. Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; chill until firm. With spoon scoop mixture into 1 inch balls.

Coating:
Melt chocolate & shortening over low heat; stirring constantly. (use 1 Tbsp of shortening for every 6 oz. of chocolate) When mixture is smooth remove from heat. Dip each truffle into coating. (I found dropping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in paper candy-cups (they look like muffin papers only smaller) & allow to harden.

Mix 1/4 cup powdered sugar & 1/2 tsp. of milk. Drizzle over truffles in various designs.

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