2/3 c. semi-sweet chocolate chips, peanut butter chips or vanilla milk flavored chips
1/2 c. butter, softened
1/4 c. whipping cream
1 tsp. vanilla
3 1/2 to 4 c. powdered sugar
Coating

Cover a baking sheet with waxed paper. In small microwave-safe bowl, place desired flavor of chips. Microwave on high (100 percent power) for 30 seconds to 1 minute or until chips are melted when stirred. IN small bowl, beat butter, whipping cream and vanilla until fluffy; gradually blend in 1 cup of the sugar. Gradually stir in melted chips and remaining 2 1/2 to 3 cups sugar, stirring until mixture holds its shape. If necessary, cover and refrigerate until mixture can be shaped. Shape mixture into 1 inch balls. Place on waxed paper lined baking sheet. Refrigerate until firm and dry on surface, several hours or overnight. Coat as desired.

SIMPLE CHOCOLATE COATING:

In medium heat-proof bowl, place 2 cups semi-sweet chocolate chips and 2 tablespoons plus 2 teaspoons shortening (not butter, butter or oil). In separate large heat-proof bowl, put very warm water (100-110 degrees) to 1 inch depth. Carefully place bowl with chocolate into bowl with water; water should come half way up sides of chocolate bowl. With dry rubber scraper, stir chocolate and shortening constantly until melted and smooth. Do not get water in bowl with chocolate. If water cools, replace it with very warm water. Remove bowl of chocolate from water. With fork, dip chilled buttercream centers, 1 at a time, into chocolate; gently tap fork on edge of bowl to remove excess. Invert coated center of waxed paper lined baking sheet. Swirl a small amount of melted chocolate on top to cover fork mark. Let stand until set. Store loosely covered in a cool, dry place.