Ingredients
- 1/3 cup heavy whipping cream
- 6 tablespoons unsalted butter -- cut in small pieces
- 2 cups Ghirardelli 60% cocoa bittersweet
- chocolate chips OR two 4 oz. 60%
- bittersweet chocolate baking bars
- COATING:
- 1/3 cup Ghirardelli Unsweetened cocoa OR
- 3/4 cup chopped almonds or pecans
Instructions
- Bring the cream to a simmer in a small saucepan. Add butter and stir
- until melted. Add chocolate. Stir until completely melted and smooth.
- Dip finger into melted chocolate to test the deeper, darker taste of the
- chocolate.
- Remove from heat and pour the chocolate mixture into a shallow bowl.
- Cool, cover and put in the refrigerator until firm, at least 2 hours.
- Roll mixture into 1 inch balls and roll them in cocoa, almonds or pecans.