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Categories:Viewed: 11 - Published at: a year ago
Ingredients
- 22 to 24 oz. bittersweet chocolate, cut into small pieces
- 3/4 c. heavy cream
- 4 Tbsp. unsalted butter, cut into small pieces
- chopped nuts (optional)
- sifted unsweetened cocoa powder
Method
- In a large glass bowl, combine cream and 10 ounces chocolate. Heat in microwave oven on High for 2 minutes or until mixture is smooth and melted.
- Stir in butter until smooth.
- Cover and refrigerate until firm, about 4 hours.
- Using a 1 1/4-inch scoop or tablespoon, scrape up mixture into 20 (1 1/2-inch) balls. Place them on wax paper-lined baking pans and freeze 1 hour.
