dark chocolate, 0,33 lb
milk chocolate, 0,22 lb of
fresh cream, 5 fl.oz
bitter cocoa


In a blender or in a food processor chop in thin manner the two types of chocolate. In a nonstick saucepan with high edges pour the cream but do not let it reach the boil. Remove from heat and slowly mix the chocolate.
When you cook, stir frequently to avoid lumps or burn the mixture. When it becomes creamy and smooth, remove the pot from the stove and let cool. When it is cold enough, but not solid yet, with two tablespoons form some balls that you are going to put on a shelf covered with baking paper. Then place in refrigerator and let it in for at least two hours. After this, sprinkle the chocolate cocoa. You can also use nuts, granulated sugar and everything that your fantasy offers you. Serve on cups for cookies and store in the refrigerator