Truffles

6 squares Baker's chocolate

1/4 cup whipping cream

1 tbsp. butter, softened

6 squares Baker's white chocolate

3 drops yellow food coloring 2 drops red food coloring (for orange pumpkins)

3 tbsp. coconut

Microwave chocolate squares, cream and butter for 1 1/2 -2 minutes. Stir after 1 minute. Stir until chocolate is melted; cover. Freeze for 1 hour or until firm enough to handle.

Use a teaspoon scoop and roll into 20 balls. Place on waxed paper and freeze for 20 minutes.

Microwave 3 white chocolate squares for 1 1/2 - 2 minutes. Stir after 1 minute. Stir until melted. Repeat with remaining squares. Stir in food coloring. Cool completely. Tint coconut with food coloring. Easiest way to tint coconut is put coconut into ziplock bag and add 1-2 drops of food coloring and shake. Pour into bowl.

Dip balls into tinted chocolate and then in tinted coconut.

ENJOY!!

I ran out of white chocolate, so I had to use regular chocolate for a few of the balls. They were good as well!