EASY HOLIDAY TRUFFLES

2/3 cup whipping cream
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
2 teaspoons vanilla extract
COATINGS (see below)

1. Heat cream in heavy, 2-quart saucepan just to boiling. Remove from heat. Add chocolate chips; stir with whisk until melted and smooth. Stir in vanilla. Pour into medium bowl. Cover; refrigerate about 3 hours or until firm.
2. Line baking sheet with wax paper. Drop chocolate mixture by heaping teaspoons onto prepared baking sheet. Freeze about 4S minutes or until firm.
3. Place desired coatings in separate bowls. Shape frozen chocolate truffles
between hands to form 1-inch balls. Roll in desired coatings. Cover and refrigerate about 2 hours. Serve cold. Truffles keep in an airtight container in refrigerator for 1 week.

Makes 30 truffles.

COATINGS:
HERSHEY'S Cocoa, MOUNDS Sweetened Coconut Flakes, SKOR English Toffee Bits, BITS '0 BRICKLE Almond Toffee Bits, or chopped HERSHEY'S Semi-Sweet Chocolate Chips, Hershey's Milk Chocolate Chips, Hershey's Cinnamon Chips, Hershey's Mini Kisses, Milk Chocolate Reeses Peanut Butter Cups