• 6 oz. bittersweet chocolate, finely chopped
• 1/3 cup heavy whipping cream
• 1/2 tsp vanilla extract
• Coatings: 1/3 cup unsweetened cocoa powder, powdered sugar, coconut flakes, or finely chopped walnuts, peanuts or pecans.
1. In work bowl of food processor or, medium, heatproof bowl, place chocolate.
2. In small saucepan over medium heat, combine cream and vanilla. Heat stirring, until it just starts to boil.
3. Remove saucepan from heat and immediately pour over chocolate in work bowl. Process for 15 to 20 seconds or stir together until chocolate has completely melted and is smooth.
4. Pour into 13×9 inch baking dish and refrigerate until mixture is set, about 18 minutes. ( I left it in longer because I got busy working on other things. I pulled it out and let it sit for a bit and then continued.)
5. Put desired coatings into individual bowls. ( I put them in bags so I could shake them and have less dishes to do. ) Using melon baller (this makes it easier to have them come out as the same size) or two teaspoons, scoop chocolate mixture into approximately 1-inch balls and toss in cocoa powder or other coating. (It was a little difficult to get it out of the scoop so I had to roll them back into shape in my palms.) Cover and refrigerate until ready to serve.
*Triple the batch so you can try more coatings and who’s going to use whipping cream again before it goes bad? With a larger batch you may have to put the chocolate back in the frig before you get them all made because it gets too soft after a while.