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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is after testing 3 recipes and averaging them plus Ghiradelli and scaling to 1 lb chocolate. It can be varied with Amaretto rolled in toasted almond, Gran Marnier rolled in your choice, peppermint oil rolled in candy cane, toasted pecans inside and out, toasted walnuts inside and out, tart cherries (if dry reconstitute in orange juice) rolled in your choice or other creative things. Ingredients:
1 1/4 cups heavy cream |
7 tablespoons butter |
16 ounces dark chocolate chips (better quality, better results) |
Directions:
1. In the top of a double boil pot heat cream just to boiling.
2. Place pot on top of pot of hot water. Add chocolate. Blend until smooth.
3. Add butter and blend until incorporated well.
4. Line a pan with plastic or use silicone pan. Pour chocolate into that pan and refrigerate until firm enough to handle - about 3 hours.
5. Invert on a cutting board. Remove plastic if used. Cut into equal pieces to quantity for this recipe.
6. Roll into balls (ovals if eggs for easter) and then roll in chosen coating.
7. Coating can be:.
8. Cocoa, pretty sugar, nuts, chopped fruit, coconut, etc. (NEVER powdered sugar as it will melt and be ugly).
9. If amaretto or gran marnier added 1/4 cup and reduce equal amount of cream. Freeze these prior to rolling.
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