Ingredients
- 6 oz whipping cream
- cocoa powder to coat
- 8 1/2 oz Lilly's Dark Chocolate Chips
- 1 oz rum
- 1/4 tsp Pink Himalayan Salt
Instructions
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Pour the chocolate into a bowl.
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Pour the cream and salt into a saucepan then raise to a boil.
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Pour the cream mix while hot over the chocolate in the bowl then mix immediately to fully melt and combine.
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Mix in the rum.
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Let the mix cool in the fridge until cooled totally which should take a few hours, or use the freezer to cool faster.
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Spoon out some of the mix at a time to form the balls.
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Pour the cocoa powder into a plate then coat every ball in the powder by rolling it in it.
Recipe Notes
