What can you say…it's chocolate.
Ingredients:
1 cup heavy cream, organic
1 lb. bittersweet chocolate (70%), chopped
2 teaspoon vanilla extract, pure
2-4 tablespoon Michigan maple sugar
1 cup cocoa powder, for dusting
Directions:
In a saucepan, bring the cream just to a simmer over low heat keep your eye on the cream making sure it doesn't boil over. Pour the hot cream over the chocolate in a heat proof bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and maple sugar and stir until smooth. Set aside to cool for 1 hour at room temperature.
Beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, or until firm.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
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