Preparation / Directions:
Heat cream just to a boil, over a medium flame remove from heat beat in semi-sweet chocolate, until melted chill until firm mold into 1-inch balls wrap in plastic and freeze until very firm heat milk chocolate for dipping in the top of a double-boiler, until melted gradually stir in finely grated chocolate cool and maintain at 87 degrees by occaisionally placing over hot water or onto a heating pad dip frozen balls into melted chocolate, allowing excess to drip off place onto parchment or waxed paper to cool serve slightly chilled or at a cool room temperature
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