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Chocolate Truffles

Chocolate Truffles recipe
photo by:kraft
The batter does melt in your hands and a mellon baller doesn't work much better, but it is still delicious.
posted by
 a cook
on 3/14/2007
30 min
3 hr 30 min
About 4 dozen truffles or 16 servings, 3 truffles each
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What You Need

Tbsp.  butter or margarine
cup  whipping cream
cup  light corn syrup
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
oz.  BAKER'S Unsweetened Chocolate
 Suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa
 REYNOLDS 2-1/2-inch Pastel Baking Cups

Make It

PLACE butter, cream and corn syrup in medium saucepan. Bring to boil on medium heat. Remove from heat. Add semi-sweet and unsweetened chocolates; stir until completely melted. Pour into bowl; cover.

REFRIGERATE 3 hours or until firm.

PLACE baking cups on baking sheet or tray. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of the desired coatings until evenly coated. Place 1 in each baking cup. Store in tightly covered container in refrigerator.

REYNOLDS is registered trademark of Reynolds Consumer Products Company

Kraft Kitchens Tips

Size Wise
A serving of this sweet treat goes a long way on chocolate flavor.
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