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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 8 ounces high quality dark chocolate (such as Ghirandelli)
  • 2 TBS softened butter
  • 1/2 cup heavy cream
  • Unsweetened cocoa
Break the chocolate into small pieces and place in mixing bowl. On low heat, warm the butter and cream until nearly boiling. Pour over chocolate and mix gently and thoroughly. Allow to cool, then cover and refrigerate overnight.
The next day, using a melon baller, scoop the chocolate into balls. You also could roll balls with hands, or just flatten the chocolate in a casserole dish, then cut it into squares like fudge. Roll balls or squares in cocoa.
Keep refrigerated until ready to serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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