Handmade truffles are such an easy, thoughtful gift ... if you can stand to part with any.

Chocolate Truffles

Chop semisweet chocolate; set aside. Combine heavy whipping cream and light corn syrup in a heavy small saucepan. Heat over medium heat just until mixture brings to boil.

Remove from heat; whisk in chocolate until melted and smooth. Whisk in 2 tbsp. butter, softened, until melted.

Transfer mixture to a small bowl. Cover and refrigerate for 1 hour. Scoop 1 tbsp.-size portions onto a baking sheet lined with waxed paper. Refrigerate for 30 minutes.

Roll portions into balls. Then roll balls into desired sprinkles, mini semisweet chocolate chips, walnuts or baking cocoa.