1 pound semi-sweet chocolate
1 pound unsweetened chocolate
1 c. heavy whipping cream
To make the cream centers, melt the chocolate. I use the microwave, heating the chocolate for two minutes at 40% power. Stir and reheat for 30 seconds at 40% power, repeating until almost melted. Stir until completely melted. Transfer the melted chocolate to a mixing bowl.
In a small saucepan, over low heat, using a candy thermometer, heat the cream to 130*. If you don’t have a candy thermometer, heat the cream just until little bubbles begin to form around the edge of the pan. Add the hot cream to the chocolate. Using an electric mixer on medium speed, whip for 3-5 minutes, or until thickened. Cover and chill 1 hour, or until just set. If they chill too hard to scoop, just set them on the kitchen counter and let them come to room temperature.
Using a melon baller, scoop up the chocolate mixture and roll into 3/4-inch balls. I scoop the entire batch onto the cookie sheet before rolling them into smooth balls. Using plastic/vinyl gloves to roll the balls keeps your hands clean. Place on a baking sheet lined with aluminum foil and refrigerate or freeze until ready to dip.
Make the dipping chocolate. I use melted choc. chips and 2 oz. unsweetened chocolate to each bag of chips for chocolate covered creams or almond bark for white covered creams.
To dip, using a fork, dip the centers into the dipping chocolate, coating them completely. I tap the fork against the side of the pan with the dipping chocolate to remove as much extra coating as possible. Place the coated centers on a foil-lined baking sheet. Top immediately with chocolate sprinkles, if desired.
Adapted from 1001 Chocolate Treats by Gregg R. Gillespie, recipe #320, p. 172. His recipe uses 2 pounds of milk chocolate and extra steps in preparation that I don’t find necessary.