1. In a 2-quart saucepan over medium, heat whipping cream (2-3 minutes). 2. Add vanilla extract and salt. 3. Stir in half of the bittersweet chocolate and half milk chocolate with a whisk until melted. 4. Stir in the yolks, cooking over low heat. Stir often until lightly thickened (10-12 minutes). 5. Remove from heat; stir in remaining chocolate and the liqueur until chocolate is melted. 6. Cover and refrigerate until mixture is firm enough to shape (1/2 hour). 7. In medium shallow bowl, sift in cocoa. 8. By rounded TBSP, drop chocolate mixture into cocoa, rolling to coat. 9. Form into balls and roll in cocoa again. 10. Carefully put onto tray; refrigerate until firm (approx 30 minutes). ---------------------------------------------------------------------------
Nutrition
Ingredients
