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Chocolate Truffles

Luscious truffles make a stunning encore to a special meal. Serve with flutes of champagne!

Quick Facts

Prep Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 3 hours
Yield: 48 truffles


  • 1/4 cup Karo® Light Corn Syrup
  • 6 tablespoons butter or margarine
  • 1/2 cup heavy or whipping cream
  • 6 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • Cocoa, powdered sugar or finely chopped nuts, as desired


  1. Combine corn syrup, butter and cream in a 1-quart saucepan. Bring to a boil over medium heat. Remove from heat. Add semisweet and unsweetened chocolate; stir until completely melted.
  2. Pour into shallow baking pan lined with plastic. Cover and refrigerate about 3 hours or until firm.
  3. 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.