Crisp Chocolate Truffles

Source: Cooking Magazine Mid 80's.

1 jar 7 oz marshmallow cream

2 tablespoons butter

1 cup semi sweet chocolate chips

2 cups Rice Krispies

14 ounces bittersweet chocolate
2 tablespoons vegetable shortening

White chocolate chips.
In heavy saucepan combine marshmallow creme, butter and chocolate
chips. Cook over low heat until chocolate is melted and mixture is
smooth, stirring constantly.  Remove from heat.

Stir rice Krispies into hot mixture, mixing until thoroughly combined.
Drop mixture by rounded measuring teaspoons onto waxed paper lined
cookie sheet. Shape into round balls and  Refrigerate about 1 hour or
until firm.

Melt bittersweet chocolate with shortening and dip each chocolate ball
in melted chocolate and place on waxed paper-lined cookie sheet. Melt
white chocolate and place in zip lock bag.  Cut tiny hole in corner of
bag and drizzle white chocolate over truffles.  Refrigerate until firm.

Place in small candy paper cups.