- 2/3 c
- heavy whipping cream
- 2 c
- semi-sweet chocolate chips
- 2 Tbsp
Cover; refrigerate about 3 hours or until firm. Drop chocolate mixture by heaping teaspoons onto wax paper-lined baking sheet. Freeze about 45 minutes or until firm.
Place coatings in separate bowls. Roll chocolate mixture between your hands to form 1-inch balls. Roll balls in coatings. Cover; refrigerate for at least 1 hour. Before serving, let stand 30 minutes at room temperature. Store in a tightly covered container in the refrigerator.
Toasted MOUNDS Sweetened Coconut flakes, ground toasted Almonds, grated Semi-Sweet baking chocolate and/or Hershey’s Cocoa