||Yield/Servings: 4 dozen balls |
|4 squares un-sweetened chocolate|
1 cup sugar
1/2 cup hot cream
1 tsp. vanilla extract
1 tbs. soft butter
|Cut chocolate into pieces. Put all ingredients into blender, and blend until thick and creamy.|
Pour into refrigerator container and refrigerate overnight.
Shape into 3/4 inch balls, roll in finely ground nuts or toasted coconut.
For Rum Balls, substitute rum flavoring for vanilla extract.
For chocolate Mint Balls, add 2 or 3 drops of essence of peppermint.
|Submitted by: Creative Cooking USA |