Preparation / Directions:
Equipment: Double boiler, candy thermometer, spoon, mixer and 1 quart saucepan. Melt chocolate over warm water. When melted, beat until smooth. Set aside. Comb. cream and half and half, heat to scalding. Let stand to 130 deg. Add cream to melted chocolate all at once. Beat until smooth and well blended. Add vanilla and let cool. When cool, beat with mixer until candy is light and fluffy. Put in refrigerator until firm. When firm roll in balls and dip in dipping chocolate (coating) immediately.
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