Chocolate Truffles

By kscribner

Prep Time: 30 min
Total Time: 3 hr 30 min
Makes: About 4 dozen truffles or 16 servings

Ingredients

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

Details

Servings 16
Adapted from kraftfoods.com

Preparation

Step 1

PLACE butter, cream and corn syrup in medium saucepan. Bring to boil on medium heat. Remove from heat. Add semi-sweet and unsweetened chocolates; stir until completely melted. Pour into bowl; cover.

REFRIGERATE 3 hours or until firm.

PLACE baking cups on 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.