Brownie Truffles

Make room for dessert. These Brownie Truffles were super easy and disappeared before I could take a picture of full platter of them. These five are all that is left. I made them for Jennifer’s baby shower, hence the blue and white.
Brownie Truffles
1 box (21.3 oz) dark choc. Brownie mix with choc. Syrup pouch (Betty Crocker ®)
¼ cup water
2 tablespoons light corn syrup (Karo ®)
Coating, such as sweet flaked coconut, nonpareils, nut topping and/or colored sprinkles.

In a large bowl, stir together dry brownie mix, chocolate syrup from pouch, the water and corn syrup until well mixed. Pour each desired coating into separate plates. Scoop up 1 tablespoon of the brownie mixture; using slightly wet hands, shape mixture into a smooth ball. Roll ball into desired coating to cover entire ball. Place on ungreased baking sheet. Repeat to make 28 truffles, rinsing has when mixture becomes too sticky to roll. Chill in refrigerator for 1 hour. Serve chilled or at room temp.

Note: To store the truffles, layer between waxed paper in an airtight container. Store for 3 to 4 days at room temp, 1 week in the frig, or up to 3 months in the freezer.