Easy Chocolate Truffles
3 cups semi-sweet, white or milk chocolate chips
1 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, softened
1 tablespoon light corn syrup
1-1/2 teaspoons favorite flavoring (flavored liquors can be used)
Toppings: Chocolate or white confectioner's coating or chocolate melted cocoa powder, cinnamon, and/or powdered sugar.
In small saucepan, combine heavy cream and corn syrup; heat until small bubbles form around edges. Do not let cream mixture boil. Remove from heat.
In separate bowl add chocolate and butter together. Pour hot cream over chocolate and butter. Let stand for 1 minute. Stir until completely melted then add flavoring. Cover and chill in refrigerator until cold and very thick. I pour mixture into flat bottom baking dish. This will let the chocolate cool evenly.
With a teaspoon or small melon baller roll 1 teaspoon candy into a ball and roll immediately into one of the toppings. I use rubber gloves as the chocolate will melt quickly with the heat of your hands.
To dip in chocolate
In a double boiler melt either semi-sweet, milk, or white chocolate. Using a fork lower the truffle into the chocolate and then remove. Place on wax paper to harden.
You can decorate the truffles with candy hearts, sprinkles or other candies you desire. But do this before the chocolate sets up.
When done chill in fridge until harden again.