Ingredients
- 1 cup heavy cream
- 2 cups semisweet chocolate chips
- 1/2 tsp. vanilla
- 3/4 cup chocolate sprinkles or 1/4 cup unsweetened cocoa
Directions
In 2 qt. saucepan over medium heat, heat cream to simmering. Remove from heat. Add chocolate chips; stir with wire whisk until melted and smooth. Stir in vanilla. Pour into small bowl; cover. Chill until firm, 4 hours or overnight.
With measuring teaspoon or melon baller, scoop out chocolate mixture and quickly shape into 1 inch balls. Refrigerate 1 hour or freeze 20 minutes; roll in sprinkles or cocoa.
Store in airtight container in refrigerator up to 2 weeks of freeze and then thaw in refrigerator before serving. Makes about 3 dozen.
By Robin from Washington, IA
| 
