Chocolate Truffles

• 6 tablespoons butter
• 12 cup whipping cream
• 14 cup Karo light corn syrup
• 6 baker's semi-sweet chocolate baking squares
• 2 unsweetened chocolate squares
• powdered sugar
• finely chopped planter's walnuts
• baker's angel flake coconut
• unsweetened cocoa

1. You will need 48 reynolds baking cups mini size (1-5/8-inch).
2. Place butter, cream and cornsyrup in medium saucepan.
3. Bring to boil on medium heat.
4. Remove from heat.
5. Add semi-sweet and unsweetened chocolates; stir until completely melted.
6. Pour into bowl; cover.
7. Refrigerate 3 hours or until firm.
8. Place baking cups on a baking sheet or tray.
9. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of desired coatings until evenly coated.
10. Place 1 in each baking cup.
11. Store in tightly covered container in refrigerator.

butter, whipping cream, corn syrup, chocolate squares, powdered sugar, planters, coconut, cocoa

Taken from www.food.com/recipe/chocolate-truffles-231126 (may not work)