Chocolate Truffles

Directions

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