Ingredients
- 3 oz dark chocolate
- ⅓ cup cream
- ¼ tsp vanilla
- 1 tbsp cocoa powder
Directions
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To do ahead:
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Step 1
Finely chop dark chocolate.
In this recipe- 3 oz dark chocolate
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Step 2
Place cream in a small saucepan and heat over medium-low, stirring regularly, until bubbling at the edges. Turn off heat and stir in vanilla.
In this recipe- ⅓ cup cream
- ¼ tsp vanilla
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Step 3
Add dark chocolate to the cream and let stand 30 seconds. Stir gently, beginning in the middle, until cream and chocolate have combined and look smooth. Continue stirring slowly until all chocolate is incorporated and mixture is smooth and creamy.
In this recipe- 3 oz dark chocolate
- ⅓ cup cream
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Step 4
Transfer mixture to a bowl or container with lid. Cover and cool in refrigerator for 1 to 2 hours.
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At snack time:
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Step 5
Spread cocoa powder on a small plate or in a shallow dish. Line a baking sheet with parchment.
In this recipe- 1 tbsp cocoa powder
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Step 6
Once chocolate is cool and firm, use a small ice cream scoop or spoon to form chocolate into 1-inch balls. Roll each ball smooth with your hands, then roll in cocoa powder until evenly covered. Place on parchment.
In this recipe- ⅓ cup cream
- 1 tbsp cocoa powder
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Step 7
Store in an airtight container for 2 to 3 days, or in refrigerator for 1 to 2 weeks. Serve at room temperature.
