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| 8 oz |
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Semi-sweet chocolate, chopped |
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| 1/2 cup |
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Heavy whipping cream |
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| 1/4 cup |
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Coconut, shredded |
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| 2 Tbs |
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Unsweetened cocoa powder |
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| 2 Tbs |
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Confectioner's sugar |
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| 1 |
Place chocolate in bowl. In saucepan, bring heavy cream to a boil. Pour over chocolate. Let stand 1 minute. Stir until smooth. Cover and chill. |
| 2 |
Using a melon baller, scoop mixture into 30- 2 teaspoon size dollops; roll into balls and coat with coconut, cocoa powder or confectioners' sugar. |
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| Yield: 30 Candies |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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