Ingredients
12 ounces semisweet chocolate chips
4 Tablespoons butter – cut into 4 pieces
1 cup cream – scalded
Cocoa
Preparation
Combine all ingredients in blender. Blend until smooth.
Pour into greased rectangular cake pan.
Freeze until firm.
Scoop chocolate into small balls. Roll balls in cocoa.
Serve cold. Store in refrigerator.
