Use a very good quality chocolate like Valrhona, Green & Black or Scharffen Berger for the best taste. You can also use a high quality brand of chocolate chip like Guittard, Ghirardelli or Callebaut. As a tasty option, replace the cocoa powder with hazelnut or walnut meal.
Ingredients16 oz semi-sweet or dark chocolate
1 C heavy cream
1/2 tsp black currant extract (optional)
1/2 C good quality unsweetened cocoa powder, like Ghirardelli, Valrhona or Scharffen Berger
DirectionsLine a baking sheet with waxed paper and set aside. Break chocolate into work bowl of a food processor and pulse into small pieces. Place cream in a small heavy saucepan over medium-low heat until bubbles begin to appear around edges of pan and cream just begins to steam. Pour cream over chocolate in food processor. Let stand for 10 minutes then blend smooth. Add extract; pulse to blend. Pour into a shallow bowl, cover and refrigerate until firm, about 3 hours. Using a teaspoon, scoop out mixture and quickly form into roughly shaped balls. Place on prepared baking sheet; if very soft, refrigerate for 30 minutes. Place cocoa powder in a shallow bowl; roll balls in cocoa powder to coat. Refrigerate in an airtight container for up to 2 weeks. Serve at room temperature.
Makes 2 dozen