Chocolate Truffles
Yield: 48 truffles
1/4 cup light corn syrup
6 tablespoons margarine or butter
1/2 cup heavy or whipping cream
6 squares (1 oz each) semisweet chocolate
2 squares (1 oz each) unsweetened chocolate
Cocoa, confectioners' sugar or finely chopped nuts, as desired
In a 1-quart saucepan, combine corn syrup, butter or margarine, 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 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, confectioners' sugar or chopped nuts, as desired. Store in a tightly covered container in the refrigerator.
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