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- Prep Time:
- 25 min
- Inactive Prep Time:
- 3 hr 10 min
- Cook Time:
- 5 min
- Level:
- Easy
- Serves:
- 15 to 20 candies, depending on size
Ingredients
1/2 cup heavy cream8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting
Directions
In a saucepan, bring the cream just to a simmerover low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the
chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat
the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish
and smooth the top. Refrigerate about 2 hours, until firm.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop
out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely
coat. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/10/2008
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