Yield: 2 dozen
|½ cup||Heavy cream|
|3 tablespoons||Butter or margarine; cut in chunks|
|2||4-oz packages sweet cooking chocolate; broken in chunks|
|1 tablespoon||Orange, almond, coffee or other liqueur OR use|
Microwave cream, butter and sugar in large microwaveable bowl on high 1½ minutes; stir. Microwave 1 ½ minutes or until mixture comes to a full boil. Add chocolate and liqueur; stir until chocolate is melted.
Refrigerate about 2 hours or until firm enough to handle. Shape into 1-inch balls. Roll in coconut or nuts. Store in refrigerator.
from Inland Valley Daily Bulletin March 16, 1995 typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-25-95