2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips

1/3 cup heavy whipping cream

6 tbsp unsalted butter, cut into small pieces


1/3 cup Ghirardelli unsweetened Cocoa or 3/4 cup finely chopped almonds or pecans


In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or almond. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

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Added on: June 23, 2012
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