8 ouncespure dark chocolate, such as baking chocolate, do not use chocolate chips!
1 1/2tbspbutterroom temperature
1 1/2tbsppure vanilla, or liqueur, or to your taste!
1/3 cupcocoa, sprinkles, or toasted coconut for topping.If desired!
Chop the chocolate into very fine pieces and spread into an even layer in a heatproof bowl.
Add the soft butter into the finely chopped chocolate.
Heat the cream to a simmer, see some bubbles forming on the top.
Pour the cream over the chocolate and butter, and let it sit for a few minutes, do not touch it!
After 3-4 minutes gently whisk the mixture together until smooth and creamy, add the vanilla or liqueur.
Pour into a shallow pan such as a cake pan to cool in the fridge for 1 1/2 hours.
Scoop with a melon baller, or teaspoon, and roll into 1 inch balls.
Cover the balls with cocoa, sprinkles, or toasted coconut. I put the cocoa in a flattish soup bowl, and place 1 or 2 balls at a time in it, rolling them around until covered.
Place in a sealed container in the fridge for up to 2 weeks and in the freezer for up to 3 months.
This recipe was given to me by a dear friend many years ago. It is an annual tradition at our house during the festive season and warms my heart every time I take her recipe card out of my recipe box. I hope you enjoy it too!