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Chocolate Truffles

Ingredients: 6 Ounce(s) squares semi-sweet baking chocolate 1/4 corn syrup 1/2 whipped cream 6 margarine 2 Ounce(s) squares unsweetened baking chocolate Directions: Suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa 48 REYNOLDS® 2-1/2-inch Pastel Baking Cups 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.
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