(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Add chocolate and Country Crock Spread to small saucepan and cook over low heat, stirring frequently until chocolate is almost melted; stir until smooth. Stir in heavy cream, Cover Crop Whiskey or your favorite rye whiskey, and vanilla. Refrigerate 1 hour or until firm.
Scoop chocolate mixture by level tablespoonfuls and roll into 1-inch balls, then roll in confectioners sugar or cocoa. Makes about 30 to 40 truffles.
Store truffles in an airtight container in a cool place or refrigerate. Or, freeze up to 2 weeks. If freezing, do not roll truffles ahead of time. Thaw slightly and then roll in confectioner' sugar or cocoa powder. Bring to room temperature before serving.
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