Truffles

Directions

1. 1
   Melt milk chocolate in top of double boiler over hot (not boiling) water.
2. 2
   When melted, beat until smooth.
3. 3
   Meanwhile, combine heavy cream and half and half in small saucepan; heat to scalding.
4. 4
   Remove from heat; let stand until temperature is about 130°.
5. 5
   Add warm cream to melted chocolate at once.
6. 6
   Beat until smooth and well blended.
7. 7
   Remove from heat; add vanilla and let cool.
8. 8
   When cool, beat with electric mixer until candy is light and rather fluffy.
9. 9
   Let stand in refrigerator until firm.
10. 10
    When firm, roll a teaspoonful of candy into a ball in palms of hands.
11. 11
    Dip immediately into melted chocolate with dipping fork and place on wax paper to dry.
12. 12
    When ready to package, use small candy cups for each individual piece.
13. 13
    Makes 36 to 40 (2 pounds).