Chocolate Truffles
1/4 cup light corn syrup 6 T butter or margarine
2/2 cup heavy cream 6 oz semisweet baking chocolate 2 oz unsweetened baking chocolate Cocoa,
powdered sugar and/or finely chopped nuts, as desired
In a 1-quart (1-liter) saucepan, combine 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 hrs 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. Makes 48 truffles.
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