1/4 cup heavy cream
1/2 stick unsalted butter
6 oz milk chocolate pieces
6 oz semisweet chocolate pieces
1/4 cup Jim Beam
(or champagne, or ???)
Dutch cocoa powder for dusting (v. 1.0)
Coating for version 2.0
12 oz semisweet
1/3 cup chopped pecans (optional v. 2.5)
For the filling, combine the cream and butter, cook on low heat until shimmering. Remove from heat. Now add the milk choc and semi, stir until melted and smooth. Mix in Mr. Beam, pour it all into a bowl, cover and freeze for about 40 minutes or so.
Line a baking sheet with foil or parch paper. Scoop out the filling by tablespoonfuls and drop onto the sheet. Cover and freeze for another 30 minutes.
Put cocoa in a bowl. Roll each choc mound between your palms into a smooth ball, then roll it in the cocoa. That's what you see in the picture above, version 1.0.
But maybe you want to go a little further! Version 2.0: Put the thingies back on the sheet and put them back in the freezer while you make the coating.
For the coating, line a 2nd sheet w/ foil. Place the semisweet choc in a dbl boiler over simmering water. Heat until smooth. Remove from heat.
Drop each thingie into the chocolate and coat completely. Slip a fork under your thingies and lift them out and on to your new sheet. Sprinkle with pecans if you want (2.5).
Put your chocolate ball thingies in the fridgie, uncovered, for about an hour. Store in an airtight container thingie.
In versions 3.0, 4.0 and 5.0, you don't have to do the chocolate coating thingie.
Version 3.0: Toast 1/3 cup finely shredded unsweetened coconut over medium heat, stirring constantly, until just lightly browned. Transfer to a bowl and let cool. Stir in 1/4 tsp ground cardamom, pinch of ground cloves, 2 Tbls sugar, and 1/4 tsp ground cinnamon. Roll each of your mounds in this bowl.
Version 4.0: Whisk 1/3 cup sugar with 1 Tbl cinnamon, 1 tsp allspice, 1 tsp chipotle powder, 1 tsp ancho powder. Roll your mounds through this.
Version 5.0: Whisk together 1/4 cup cocoa, 1/2 tsp 5-spice powder and 1/3 cup sugar.