Nice And Easy Chocolate Truffles

Makes 60

2 packages (12 ounce size) semisweet chocolate chips
3 bars (4 ounce size) sweet chocolate, chopped
1 jar (7 ounce size) marshmallow cream
4 1/2 cups sugar
2 tablespoons butter
1 can (12 ounce size) evaporated milk

To make the filling:

Place half the chocolate chips, plus all the chocolate
bars and the marshmallow cream into a heatproof bowl.
Heat sugar, butter, and evaporated milk in a heavy-bottom saucepan until
sugar dissolves and mixture comes to a full boil. Boil mixture for 5
minutes, stirring constantly.
Pour hot mixture into the bowl of chocolate and mix well. (The resulting
mixture will become firm and cool enough to scoop.)
Line one cookie sheet with aluminum foil. Using a small scoop, form
individual balls and place on cookie sheet. Refrigerate until firm and
chilled.
To make the chocolate coating: In the top part of a double boiler melt the
rest of chocolate chips and stir until smooth.
Using your hands, roll the refrigerated chocolate balls until smooth and
then place back in the refrigerator to chill for a few minutes. (Chilling
sets the chocolate to make dipping easier.)
Rest each ball on a fork and dip into the melted chocolate. Then gently
place the ball on a clean cookie sheet lined with wax paper.
Refrigerate the truffles or serve immediately at room temperature.

(E-mail Recipe)