Total Time
Prep 15 mins
Cook 0 mins

I have not tried this recipe. I got it from Baker's chocolate.

Ingredients Nutrition


  1. You will need 48 reynolds baking cups mini size (1-5/8-inch).
  2. Place butter, cream and cornsyrup 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.
  3. Refrigerate 3 hours or until firm.
  4. Place baking cups on a baking sheet or tray. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of desired coatings until evenly coated. Place 1 in each baking cup. Store in tightly covered container in refrigerator.