Chocolate Truffles

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 6 tablespoons butter
• 1/2 cup whipping cream
• 1/4 cup karo light corn syrup
• 6 baker's semi-sweet chocolate baking squares
• 2 unsweetened chocolate squares
• powdered sugar
• finely chopped planter's walnuts
• baker's angel flake coconut
• unsweetened cocoa

Recipe

• 1 you will need 48 reynolds baking cups mini size (1-5/8-inch).
• 2 place butter, cream and cornsyrup 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.
• 3 refrigerate 3 hours or until firm.
• 4 place baking cups on a baking sheet or tray. shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of desired coatings until evenly coated. place 1 in each baking cup. store in tightly covered container in refrigerator.