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Chocolate Velvets

chef.jackson's picture
Ingredients
  Milk chocolate candy 12 Ounce
  Unsalted butter 1⁄4 Cup (4 tbs)
  Whipping cream 3⁄4 Cup (12 tbs)
  Creme de cacao/Kahlua chocolate-flavored decors / finely chopped pecans 1 1⁄2 Tablespoon
Directions

Position knife blade in food processor bowl.
Break chocolate into pieces, and place in bowl; process until finely chopped.
Heat butter to 110°.
With processor running, add butter and hot whipping cream through feed chute; continue processing 1 minute.
Stir in creme de cacao.
Pour mixture into a bowl, and chill overnight.
Shape mixture into 3/4-inch balls, and roll in chocolate-flavored decors or chopped pecans.
Freeze 1 hour or until firm.
Refrigerate until serving time.

Recipe Summary

Cuisine: 
American
Servings: 
3

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