Chocolate Truffles

• 6 Tbsp. butter or margarine
• 1/2 cup whipping cream
• 1/4 cup light corn syrup
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
• 2 oz. 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

1. Place butter, cream and corn syrup in medium saucepan.
2. Bring to boil on medium heat.
3. Remove from heat.
4. Add semi-sweet and unsweetened chocolates; stir until completely melted.
5. Pour into bowl; cover.
6. Refrigerate 3 hours or until firm.
7. Place baking cups on baking sheet or tray.
8. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of the desired coatings until evenly coated.
9. Place 1 in each baking cup.
10. Store in tightly covered container in refrigerator.

butter, whipping cream, light corn syrup, chocolate, s, powdered sugar

Taken from www.kraftrecipes.com/recipes/chocolate-truffles-88944.aspx (may not work)