Triplechocolatetruffles Recipes

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TRIPLE CHOCOLATE PARFAITS



Triple Chocolate Parfaits image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 6m

Yield 4 servings

Number Of Ingredients 6

1 cup hot fudge sauce, any brand
4 shots chocolate liqueur
1 pint chocolate ice cream
Canister of spray whipped cream
Ground cinnamon or cocoa powder, to garnish
Maraschino cherries

Steps:

  • Heat hot fudge sauce in microwave -- remove metal lid.
  • In tall glasses or cocktail glasses, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top.

TRIPLE CHOCOLATE TRUFFLES



Triple Chocolate Truffles image

I was looking for a truffle recipe that I could put on my Christmas dessert tray, and came across this recipe in Better Homes & Gardens "Christmas Sweets & Treats." I made them with all three different coatings - milk chocolate, white chocolate, and semisweet chocolate, and drizzled different designs on them. They are quite rich, so a little goes a long way. My guests loved these! (The cooking time is actually the cooling time.)

Provided by TasteTester

Categories     Candy

Time 4h

Yield 30 truffles

Number Of Ingredients 7

12 ounces semisweet chocolate, coarsely chopped
4 ounces cream cheese, softened and cut up
4 teaspoons instant coffee crystals
1 teaspoon water
1 1/3 cups semisweet chocolate pieces or 8 ounces white baking bar, coarsely chopped
2 tablespoons shortening (such as Crisco)
2 ounces milk chocolate or 2 ounces semisweet chocolate, coarsely chopped

Steps:

  • In a heavy medium saucepan, cook and stir semisweet chocolate over very low heat until melted and smooth. Remove from heat; stir in cream cheese until combined. Combine coffee crystals and water; add to chocolate mixture and stir until smooth. Cover and chill truffle mixture about 2 hours or until firm.
  • Line a baking sheet with waxed paper. Shape the truffle mixture into 1-inch balls (if mixture is sticky, use 2 spoons to shape into balls) and place on prepared baking sheet. Cover and chill for 1-2 hours or until firm.
  • In a heavy medium saucepan, cook and stir milk chocolate and shortening over low heat until melted and smooth. Remove from heat; cool to room temperature.
  • Use a fork to dip truffles into chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill about 30 minutes or until firm.
  • In a small heavy saucepan, cook and stir white baking bar over low heat until melted and smooth. Drizzle over truffle tops. (Use white baking bar to drizzle over milk or semisweet chocolate truffles. Use milk or semisweet chocolate to drizzle over white baking bar truffles.).
  • Before serving, chill for a few minutes or until set.

TRIPLE CHOCOLATE HOLIDAY TRIFLE



Triple Chocolate Holiday Trifle image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 31

4 ounces good-quality bittersweet chocolate chips
1/2 cup Dutch-process cocoa powder
1 teaspoon ground (instant) espresso powder
1 1/4 cups boiling water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
10 tablespoons unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
3 large eggs, at room temperature
1/2 cup whole buttermilk
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1 cup good-quality bittersweet chocolate chips
1 tablespoon ground (instant) espresso powder
1 (14-ounce) can sweetened condensed milk
1 tablespoon coffee-flavored liqueur, such as Kahlua
2 cups heavy whipping cream
1 cup (6 ounces) good-quality bittersweet chocolate chips, divided
2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon table salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 1/2 cups chilled heavy cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur, such as Kahlua
Chocolate-covered espresso beans, for serving

Steps:

  • Preheat oven to 350 degrees F. Coat the bottom and sides of a 9- by 13-inch metal baking dish with cooking spray (I like Baker's Joy) and line with parchment paper. Lightly spray the paper.
  • Combine the chocolate chips, cocoa and espresso powder in a mixing bowl. Pour the boiling water over top and whisk until the chocolate is completely melted. Set aside.
  • In another bowl, add the flour, baking soda, baking powder and salt and whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the beater blade, cream together the butter and sugar on medium to medium-high speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, until incorporated. Whisk the buttermilk and vanilla into the reserved chocolate mixture. Reduce speed to low. Add 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture until just combined. Repeat with another third of flour, the remaining chocolate, and final third of flour.
  • Pour the batter into the prepared baking dish and smooth with a rubber or offset spatula. Bake for 28 to 32 minutes, until a toothpick pricked in center comes out clean. Cool the pan on a wire rack for 10 minutes. Run a paring knife along the edges of the cake and gently invert it onto the cooling rack. Discard the parchment paper and allow the cake to cool completely.
  • Melt the butter in a medium saucepan over low to medium-low heat. Add the chocolate chips and espresso powder, and cook until chocolate is completely melted. Pour in the condensed milk and coffee liqueur and whisk until smooth and creamy, about 2 minutes. Set aside to cool.
  • In the bowl of a stand mixer fitted with the whisk attachment (or with an electric mixer) beat the cream until stiff peaks begin to form. Gently fold cooled chocolate mixture into the whipped cream until it is completely incorporated and no streaks remain. Cover and chill for 1 to 2 hours.
  • Combine 1/2 cup chocolate chips, cream, corn syrup, brown sugar, cocoa and salt in a heavy saucepan and bring to a boil, stirring frequently, over medium heat. Reduce heat to low and continue cooking at a gentle boil, stirring occasionally, for 5 minutes. Remove from the heat. Add the remaining 1/2 cup chocolate chips, butter and vanilla and whisk until glossy and smooth. Set aside.
  • For the whipped cream:
  • Just before serving, in the bowl of a stand mixer fitted with the whisk attachment (or with an electric mixer) beat the cream, confectioners' sugar and coffee liqueur until soft peaks just begin to form.
  • This can be assembled in a large trifle dish or individual glass serving dishes. Line up the individual dessert components. Break the devil's food cake into small pieces (it's okay if it crumbles; it will press into a cohesive layer in the trifle dish). Rewarm fudge sauce on low heat to thin, if necessary.
  • Spread a layer of chocolate mousse in the bottom of the dish. Arrange a fairly thick layer of devil's food cake pieces over the mousse. Drizzle fudge sauce over the cake pieces. Repeat layering, ending with mousse. Refrigerate trifle for 2 to 3 hours to set.
  • This dessert is best served at room temperature, so remove from the refrigerator at least an hour or two before serving. Top with fresh whipped cream and chopped chocolate-covered espresso beans. (If making individual trifles, top each trifle with one whole chocolate-covered espresso bean.)

TRIO OF CHOCOLATE TRUFFLES



Trio of Chocolate Truffles image

Three recipes in one is a real benefit to any baker during the busy holiday season. The smooth, rich flavor and creamy texture of these diverse and delightful treats will definitely spread holiday cheer.-Luraine MacLeod, Federal Way, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 14

12 ounces bittersweet chocolate, chopped
1/3 cup butter, cubed
4 large egg yolks, beaten
1 tablespoon rum
1-1/2 teaspoons instant coffee granules
1/3 cup raisins
1 tablespoon Cognac or brandy
4-1/2 teaspoons orange liqueur
1-1/2 teaspoons grated orange zest
COATINGS:
1 tablespoon baking cocoa
3 tablespoons grated chocolate
3 ounces bittersweet chocolate, chopped
2 teaspoons shortening

Steps:

  • In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon., Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and zest into the third bowl., Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate., In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets., Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 94 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 13mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

TRIPLE CHOCOLATE TRUFFLE CAKE



Triple Chocolate Truffle Cake image

The grand prize winner in Ghirardelli's contest, created by Gigi Burton of New Jersey. I'm sure Ghirardelli's chocolate would make this sublime, but generic works just as well for a fine product.

Provided by gailanng

Categories     Dessert

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 8

3 cups semi-sweet chocolate chips
1 cup unsalted butter, room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup milk chocolate chips
2 ounces white chocolate baking bar, chilled
fresh raspberry, optional garnish

Steps:

  • Preheat the oven to 325°. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2 inch round cake pan and line the bottom with parchment paper.
  • In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
  • Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan. Prepare a water bath for the cake by placing the cake pan in a larger pan and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
  • Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
  • To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover. There will be some ganache left over.
  • Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.

CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY



Classic Chocolate Truffle Recipe by Tasty image

Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder

Provided by Merle O'Neal

Categories     Desserts

Yield 4 servings

Number Of Ingredients 3

3 cups semi-sweet chocolate chips
1 ½ cups heavy cream
1 cup cocoa powder

Steps:

  • In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
  • Pour mixture into a bread pan.
  • Allow to sit in refrigerator for 1 hour or until mixture is solid.
  • With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
  • Roll in cocoa powder for topping.
  • Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams

TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES



Triple Chocolate Trifle With Raspberries image

The imagination has no limitations, as we see from this recipe. It's chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly. It's a fairy tale dessert to satisfy all comers.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup plus 2 tablespoons unsalted butter, more for greasing pan
3 ounces finely chopped unsweetened chocolate
1/2 cup cocoa powder, sifted
2 1/2 cups granulated sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3 tablespoons Cognac, rum or bourbon, optional
1/2 cup granulated sugar
8 tablespoons unsweetened cocoa powder, sifted
2 tablespoons cornstarch
Pinch salt
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
10 ounces bittersweet chocolate, finely chopped (2 cups)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for whipped cream
1 to 2 pints fresh raspberries

Steps:

  • To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
  • In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
  • Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
  • In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
  • In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
  • Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
  • Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
  • Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

Nutrition Facts : @context http, Calories 1093, UnsaturatedFat 23 grams, Carbohydrate 118 grams, Fat 69 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 42 grams, Sodium 201 milligrams, Sugar 88 grams, TransFat 1 gram

TRIO OF CHOCOLATE TRUFFLES



Trio of Chocolate Truffles image

Provided by Laurie Schobelock

Categories     Candy     Milk/Cream     Chocolate     Dairy     Nut     Dessert     Christmas     Coconut     Pistachio     Winter     Chill     Bon Appétit

Yield Makes about 30 truffles

Number Of Ingredients 6

2/3 cup whipping cream
1 (12-ounce) package (about 2 cups) semisweet chocolate chips
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup (about 2 1/2 ounces) sweetened shredded coconut, toasted
1/2 cup (about 2 ounces) finely chopped unsalted pistachios

Steps:

  • Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
  • Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
  • Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)

TRIPLE-CHOCOLATE COOKIE BALLS



Triple-Chocolate Cookie Balls image

Crushed cookies, chocolate pudding and melted dipping chocolate give these cookie balls their triple-chocolatey goodness. Bonus how-to video included!

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 42 servings

Number Of Ingredients 5

1/2 cup cold milk
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
36 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3 cups)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
1 oz. BAKER'S White Chocolate

Steps:

  • Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately stir in cookie crumbs; mix well.
  • Shape into 42 (1-inch) balls. Freeze 10 min. Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 20 min. or until firm.
  • Melt white chocolate as directed on package; drizzle over cookie balls. Refrigerate 10 min. or until firm.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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2014-06-03 In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour the mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth. Cover and chill in refrigerator for at least 4 hours or until firm.
From prettysimplesweet.com


TRIPLE CHOCOLATE TRIFLE - TASTES BETTER FROM SCRATCH
2019-09-29 Place whipping cream in a large mixing bowl. Beat with electric beaters for 1-2 minutes. Slowly add the sugar and continue beating until stiff peaks form. Set aside. Crush the health bars into small chunks. Layer ⅓ of your cake cubes in the bottom of the trifle dish. Dallop ⅓ of your pudding mixture over the cake.
From tastesbetterfromscratch.com


TRIPLE-CHOCOLATE TRUFFLES RECIPE
Triple-chocolate truffles recipe. Learn how to cook great Triple-chocolate truffles . Crecipe.com deliver fine selection of quality Triple-chocolate truffles recipes equipped with ratings, reviews and mixing tips. Get one of our Triple-chocolate truffles recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Triple-Chocolate Truffles Bhg.com Just when …
From crecipe.com


EASY TRIPLE CHOCOLATE COOKIES {SOFT & CHEWY} - SPEND WITH PENNIES
2019-03-01 Preheat oven to 350°F. Stir together flour, cocoa, baking soda, & salt. Set aside. Cream together butter, shortening, sugar, eggs, and extracts until fluffy. Mix in flour mixture. Stir in chocolate chips. Drop 1 tablespoon per cookie onto an …
From spendwithpennies.com


TRIPLE CHOCOLATE COOKIES {FUDGY & CHEWY) - CAKEWHIZ
2021-06-17 Place a piece of fudge in the center and wrap the cookie dough around it into a ball. Place cookie balls on a cookie tray, lined with parchment paper. Chill in the freezer for 10 minutes. It helps the cookies hold their round and "poofy" shape. Bake at 350 degrees for 12-14 minutes or until edges are firm.
From cakewhiz.com


TRIPLE CHOCOLATE TRIFLE | BAKERELLA
2009-06-27 2. Whip up some chocolate pudding. 3. Layer it all in a trifle dish with some cool whip and refrigerate. … and in the words of Tim Gunn…. “Make it Work.”. If she hadn’t told me it was a mistake, I never would have known. Actually, there was only one problem with this cold, creamy, cakelicious dessert.
From bakerella.com


TRIPLE CHOCOLATE TRUFFLE TORTE - HOME SWEET SWEDEN
2012-07-23 Stir until blended and pour gently over the white chocolate layer. Return to the refrigerator and allow to set overnight. Leave in the refrigerator until ready to serve – either pop out of the tin or carefully lift out by grabbing an edge of the foil. Peel off the foil and serve on a plate. Cut into slices and enjoy!
From homesweetsweden.com


TRIPLE CHOCOLATE PARTY BALLS RECIPE - PINCH OF YUM
2011-12-30 Mix well until a “dough” forms. Freeze dough for 30 minutes, or until hard enough to form balls. Break off small pieces and roll between your palms until you have lots of small truffle-sized balls. Re-freeze until ready to dip. Melt chocolate candy coating in a double boiler. Dip each frozen ball in the chocolate.
From pinchofyum.com


TRIPLE-CHOCOLATE TRUFFLE TREES RECIPE - PILLSBURY.COM
Heat oven to 350°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In medium bowl, mix cookie crumbs and 1/4 cup sugar. Stir in 1/4 cup butter. Press crumb mixture in bottom of pan. 2. Bake 10 minutes. Cool in pan on cooling …
From pillsbury.com


EASY CHOCOLATE TRUFFLES {DECADENT & RICH!} - SPEND WITH PENNIES
2019-01-20 Instructions. Mix cream cheese, cocoa powder, vanilla and powdered sugar on medium high until fluffy. Melt chocolate chips in the microwave at 50% power until almost melted (stirring every 30 seconds or so). Remove from microwave …
From spendwithpennies.com


TRIPLE CHOCOLATE TRIFLE - SUGAR BEE CRAFTS
2016-04-28 Triple Chocolate Trifle. You’ll need: 1 Little Debbie® Swiss Roll. 1/2 Little Debbie® Cosmic Brownie. 1/4 cup prepared pudding in Chocolate Fudge, White Chocolate, and Milk Chocolate (or whatever your favorite pudding maybe) optional: toppings such as sprinkles and chocolate chips and nuts. I love trifles.
From sugarbeecrafts.com


HOMEMADE CHOCOLATE TRUFFLES RECIPE - SALLY'S BAKING ADDICTION
2019-02-01 How to Make Chocolate Truffles in 5 Steps. Warm Cream: Pour warm cream over chopped chocolate. Do Nothing: Before stirring, let the warm cream and chocolate sit in the bowl for a few minutes. Don’t touch it! Stir: Stir until the chocolate is melted. Refrigerate: Refrigerate until the mixture is set, about 1-2 hours.
From sallysbakingaddiction.com


TRIPLE CHOCOLATE TRUFFLES RECIPE | EAT SMARTER USA
The Triple Chocolate Truffles recipe out of our category None! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


TRIPLE CHOCOLATE COOKIE DOUGH TRUFFLES - THE CHUNKY CHEF
2016-02-23 Bring 1 inch of water to a simmer in a small sauce pan. Place dark chocolate wafers in a small glass bowl and place bowl over the top of the saucepan, making a double boiler. Do not allow the bottom of the bowl to touch the water! Melt the chocolate, stirring often, until smooth and creamy. Remove balls from the freezer.
From thechunkychef.com


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