Ingredients
- 1/2 cup heavy cream
- 8 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 simmer over 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 with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
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By gingerluck_2378586
Spokane, WA
on March 25, 2008
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I made these to take to Easter dinner. I made a few changes. I coated them in: crushed oreos, powdered sugar, and crushed walnuts. I made sure to roll them in my hand of a minute so the coating really took to the chocolate. These were a HUGE success, and were gone within minutes!
By jodi_meisner_60...
Geismar, LA
on May 30, 2007
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Very, Very, Dark! Very easy, they made great gifts.
By ladyscorpion_20...
Spanaway, WA
on February 14, 2007
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I'm very much a beginning cook, but I do know my way around the kitchen. This recipe would've been better if they'd told you exactly how much time to whip the chocolate mixture for. I ended up tossing the first batch, because it came out like chocolate butter. When I made it again, I found a similar recipe that told us novices to beat it for 2 minutes, then suggested piping out 1/2 balls onto a lined cookie. MUCH easier and neater.
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