This is from the book ' Herseys book of chocolate ' :
Whipping Cream -- 2/3 cup
Semi -Sweet Chocolate Chips -- 2 cups ( 12 ounce)
Vanilla Extract - 2tsps
Suggested Coatings :
Toasted sweetened coconut flakes
Ground toasted Almonds
Pour cream into a heavy saucepan, bring just to boil.
Remove from heat
Add chocolate chips, whisk until melted and smooth
stir in extract
Pour into a medium bow Cover,
Refrigerate about 3 hours or until firm
Line a cookie sheet with wax paper
Drop chocolate mixture by heaping teaspoons onto prepared cookie sheet.
Freeze about 45 minutes or until firm.
Place the desired coatings in separate bowls.
Roll chocolate mixture between your hands o form 1-inch balls.
Rolls balls in coatings to coat.
Cover and Refrigerate for atleast 1 hour.
Before serving , let stand 30 minutes at room temperature.
Store in a tightly covered container in the refrigerator.