1 3⁄4 cup(s) 60% Cacao Bittersweet Chocolate Chips
1⁄3 cup(s) heavy whipping cream
6 tablespoon(s) unsalted butter, cut into small pieces
1⁄3 cup(s) Unsweetened Cocoa
1-3.5oz Peppermint Bark Baking Bar, chopped
- In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth.
- Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
- Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in either the chopped Peppermint Bark Baking Bar or the Unsweetened Cocoa.
- Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.