1In a double boiler over hot water melt semisweet chocolate. Heat creamer, vanilla and butter in second saucepan to 125 degrees F on a candy thermometer. Add to the melted semisweet chocolate and beat just until creamy and smooth.
2Let it chill in refrigerator until nearly set
3Beat with mixer until fluffy and light.
4Spread evenly in a buttered pan until the mixture is set enough to roll into balls. Melt milk chocolate over double boiler and dip the truffles. Sprinkle softly with chopped chocolate.