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Chocolate Truffles

Source of Recipe


Unknown



List of Ingredients



• 6 Tbsp. butter or margarine
  
• 1/2 cup whipping cream
  
• 1/4 cup KARO Light Corn Syrup
  
• 6 squares BAKER'S Semi-Sweet Baking Chocolate
  
• 2 squares BAKER'S Unsweetened Baking Chocolate
  
• Suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa
  
• 48 REYNOLDS Baking Cups Mini Size (1-5/8-inch)
  






Instructions



1. PLACE butter, cream and corn syrup in medium saucepan. Bring to a boil on medium heat. Remove from heat. Add semi-sweet and unsweetened chocolates; stir until completely melted. Pour into bowl; cover.
   
   
2. REFRIGERATE 3 hours or until firm.
   
   
3. PLACE baking cups on a baking sheet or tray. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of the desired coatings until evenly coated. Place 1 in each baking cup. Store in tightly covered container in refrigerator.
   
   






Final Comments


Makes about 4 dozen truffles or 16 servings, 3 truffles each.