Dark Chocolate:
1 cup light cream
2 tbsp unsalted butter
8 oz bittersweet chocolate
8 oz semisweet chocolate
2 tbsp liqueur (optional)
Heat cream and butter in saucepan over medium heat.
Stir the butter into the cream when it melts, and bring to a boil.
Remove from heat and add in the bittersweet, and semisweet chocolate.
Stir until the mixture is smooth.
Stir in liqueur if desired.
Spread thinly over a piece of wax-paper on a cookie sheet.
Refrigerate for two hours to harden.
White chocolate:
6 oz white chocolate
5 tbsp unsalted butter
3 tbsp heavy cream
1/2 tsp orange liqueur
Melt white chocolate, butter, and cream in a double boiler.
Remove from heat and let cool.
Add liqueur if desired.
Cover and refrigerate of two hours.
Outer coatings:
2 tbsp cocoa powder
1 tbsp powered sugar
Pralines
Chocolate sprinkles
Mix cocoa powder and sugar together in a small bowl.
Spread out Pralines on a small plate
Spread out chocolate sprinkles on a small plate.
Once the chocolate has hardened.
Shape into spheres and roll each of them in one of the three coverings.
Keep covered in a refrigerator for up to two weeks.
<< Back to article
