*This is one of my most requested recipes


  • 1/4 C whipping cream – not heavy whipping cream
  • 6 Tbsp butter
  • 8 oz semi-sweet baking chocolate
  • 1 tsp vanilla extract or any other flavor (peppermint, etc) or 2 Tbsp liqueur
  • unsweetened cocoa powder


  1. Bring whipping cream & butter to simmer over medium high heat 
  2. Remove from heat & add chocolate 
  3. Stir until smooth 
  4. Stir in extract or liqueur.
  5. Transfer to bowl & refrigerate until firm (usually overnight to be safe)
  6. Use a tsp to form 1″ balls and roll into cocoa powder or eliminate cocoa powder and use as a center for a candy mold


  1. Store in refrigerator, but allow to stand 20 min at room temperature before serving