Friday, February 4, 2011
1 (12-ounce) bag semisweet chocolate chips OR 12 ounces high quality dark chocolate, uniformly chopped
1 cup heavy cream
1/4 tsp salt
DIRECTIONS TO MAKE THE MIX:
Microwave chocolate, cream and salt in large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, at least 2 hours.
Scoop out 3 tablespoons chilled chocolate mixture at a time and roll into ten 2-inch balls. (NOTE: I made the balls smaller sized for my kids). Individually wrap balls in plastic wrap and transfer to Ziploc bag. Refrigerate for 5 days or freeze for up to 2 months.
TO MAKE A CUP OF HOT CHOCOLATE:
Combine 1 unwrapped chocolate ball and 1 cup whole or low-fat milk in large mug. Microwave, stirring occasionally, until smooth, about 2 minutes. Serve hot and top with whipping cream or marshmallows.