100g Lindt 85% cocoa dark chocolate
1 carton- President whipping cream
Hershey's cocoa powder
Directions:
1. Break 100g chocolate into chunks in a mixing bowl
2. Boil whipping cream. When cream comes to a boil, remove from heat and pour into bowl. Add 1 tbs liquer - Bailey's 100ml (Or Rum)
3. Stir mixture till smooth and allow to cool a little. Refrigerate 2 - 3 hrs
4. Use a melon scooper to scooop out bite size balls from softly firm chocolate mixture. Use hands to quickly roll blobs into spheres
5. Dust choc balls in plate of sifted cocoa powder and pop into pretty paper cases
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