Recipe Image

Chocolate Truffles

  • Beginner
  • 48 truffles
  • 1 hr 15 min
Baking Success Or Baking Mess


1/4 cup Crown® Lily White® Corn Syrup
6 tablespoons butter or margarine
1/2 cup heavy or whipping cream
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
Cocoa, powdered sugar or finely chopped nuts, as desired


Combine corn syrup, butter and cream in a 1-quart saucepan. 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 and 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, powdered sugar or chopped nuts, as desired. Store in a tightly covered container in the refrigerator.

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