WebDirections. In a small saucepan, bring the cream, butter and sugar to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle. Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball.
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WebRemove cherry mixture from heat and set aside. Melt chocolate in a small saucepan over very low heat. Spoon scant 1 teaspoon of the melted chocolate into each of the candy …
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WebDirections. Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second …
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WebFor the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, cocoa, …
WebWhisk well together, until smooth and combined. Pour the wet mixture into the dry mixture and mix well, until combined. Transfer to a lined square pan and press into place. You’ll want to refrigerate it for 20 …
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WebPlace on a parchment paper-lined baking sheet. Chill until firm. Melt the dark chocolate on top of a double boiler over hot water. Cool slightly. Dip fondant-covered …