In mid-October I made some chocolate truffles for a women's retreat. They were really tasty! I had a hard time forming them into balls because they melt so fast in your hands. Thus, they took an odd shape, but people seemed to really enjoy them.
I found the recipe on kraft.com
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
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.
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