Prep the chocolate. Use a sharp knife to cut the chocolate bar into small, thin pieces. The smaller and thinner the better to help it melt in the step below. Place the chopped chocolate in a bowl.

Heat the heavy cream. Pour the heavy cream into a microwave safe bowl or measuring cup and then microwave for 1 minute or until it begins to boil.

Melt the chocolate. When still hot, pour the cream over the chopped chocolate and let it sit for 2 minutes. Once it has sat for a few minutes, stir until the chocolate is completely melted and smooth.

Cool the chocolate in the fridge. Once the chocolate and cream are smooth, place the bowl in the fridge for 30 to 60 minutes or until it cools enough that you can scoop it out and easily roll it into a ball.

Form the balls. Scoop out about 1 tablespoon of chocolate and roll into a ball with your hands. For best results, we recommend wearing plastic gloves. This helps keep the heat from your hands from making the balls super sticky. Once the ball is ready, roll in the topping(s) of your choice to finish. You can store them at room temperature for 3 to 4 days or for up to 2 weeks in the fridge.

 Work in batches. Remove your chilled chocolate from the refrigerator and scoop out several 1 tablespoon scoops then place the remaining chocolate back into the refrigerator. Roll the chocolate you have scooped out into balls before removing the chocolate from the refrigerator again. This helps keep the chocolate cool so that it does not become melty and sticky.

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