Ingredients
- 2 cups chopped 60% cacao bittersweet chocolate
- 1/3 cup heavy whipping cream
- 6 tbsp unsalted butter, cut into small pieces
Coatings
- 1/3 cup unsweetened Cocoa
- 3/4 cup finely chopped almonds or pecans (optional)
Method
- In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate. 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 nuts.
- Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
