- 5
4/5
(1 Votes)
Ingredients
- 16 oz high quality semisweet chocolate
- 3/4 C heavy cream
- 2 sticks butter
- 1 1/2 Tbs cognac (optional)
- Dutch process cocoa powder
Preparation
Step 1
Melt chocolate with heavy cream in a double boiler. Remove from heat and add butter. Stir until everything has melted completely. Pour into a glass pyrex dish and cover. Refridgerate until firm. Use a 1/4" icecream scoop to form balls. Roll in hands. Place balls on a parchment lined baking sheet. Chill balls again, then, roll in cocoa powder until covered.
Will store for 2 weeks in an air tight container.