CHOCOLATE TRUFFLES

By curly

Ingredients

• 1/4 cup Karo light corn syrup
• 6 Tbsps butter
• 1/2 cup heavy cream
• 6 ounces semisweet chocolate
• 2 ounces unsweetened chocolate
• Cocoa, confectioners’ sugar or finely chopped nuts, as desired

Preparation

Step 1

In a 1-quart saucepan, combine Karo syrup, butter and cream. Bring to a boil over medium heat.
Remove from heat. Add semisweet and unsweetened chocolate; stir until completely melted.

Pour into shallow baking pan lined with plastic. Cover; refrigerate about 3 hours or until firm.

Lift plastic wrap and chocolate mixture out of pan. Shape teaspoonfuls of chocolate mixture into 1-inch balls. Roll in the cocoa, powdered sugar, or chopped nuts, as desired. Store in a tightly covered container in the refrigerator.