- 1/3 cup heavy cream
- 12oz Dark Belgian Chocolate (chopped)
- 1 teaspoon vanilla extract as desired
- shredded coconut
- chopped pistachios
In a medium-sized sauce pan over medium heat, add your chocolate and cream. Allow the chocolate to melt before stirring. Stir until well incorporated and barely thickened. Take off of heat. Quickly stir in vanilla until just incorporated. Pour into a container of your choice (for example a tupperware container), cover with cling wrap or lid. Leave in refrigerator for about 2 hours, or freeze for about 20 minutes.
Remove from fridge or freezer. Using a spoon or melon baller, scoop out into bite size globs, roll into balls, and cover with coconut or pistachios. Voila!