4 1/2 c. real milk chocolate (about 1 1/3 lb.)
1/3 c. heavy cream
1/3 c. half and half
1 tsp. vanilla

Melt chocolate over hot water. Combine cream and half and half. Heat to scalding. Cool cream to 130 degrees. Add to melted chocolate all at once beating until smooth and well blended. Add vanilla and blend into mixture. Chill in refrigerator until candy is firm but pliable. Beat with mixer until candy is light and fluffy then return to refrigerator until firm. Form into 3/4 inch balls. Dip in chocolate. Makes about 50 centers.