BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
April 20 2011
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
In a medium saucepan over medium heat, combine chocolate and cream.
Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring.
Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.