Luscious truffles make a stunning encore to a special meal. Serve with flutes of champagne!
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
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.
Pour into shallow baking pan lined with plastic. Cover and 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.