8 oz. dark chocolate chips (I use Ghirardelli)
1/2 cup heavy cream
2 T unsalted butter
unsweetened cocoa (again, I use Ghirardelli)
1. Heat cream and butter over medium-high heat until butter is just melted.
2. Stir into chocolate chips, stirring until all chocolate is melted and mixture is smooth.
3. Let cool, then refrigerate overnight.
4. Scoop out chocolate with melon baller or spoon, roll in cocoa powder and set on parchment. Refrigerate until ready to serve!
1/2 cup heavy cream
2 T unsalted butter
unsweetened cocoa (again, I use Ghirardelli)
1. Heat cream and butter over medium-high heat until butter is just melted.
2. Stir into chocolate chips, stirring until all chocolate is melted and mixture is smooth.
3. Let cool, then refrigerate overnight.
4. Scoop out chocolate with melon baller or spoon, roll in cocoa powder and set on parchment. Refrigerate until ready to serve!
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