Ingredients
12 oz. milk chocolate (chips or candy bars)
1/4 c. unsalted butter
3/4 c. whipping cream, scalded
1 1/2 tbsp. creme de cacao or Kahlua
Chocolate sprinkles or finely chopped pecans
Preparation
Finely chop chocolate pieces in food processor. Heat butter to 110 degrees. With processor running, add butter and hot whipping cream to chocolate pieces. Continue processing for 1 minute. Stir in creme de cacao. Pour into bowl and chill overnight. Next day shape into 3/4 inch balls and roll in sprinkles or pecans. Freeze 1 hour or until firm. Refrigerate until ready to serve.
