Add these to your holiday giveaway baskets!
12 ounces chopped semisweet chocolate
1 cup heavy cream
1 tablespoon butter
¼ cup espresso
1 teaspoon vanilla
Shredded coconut, cocoa powder or crushed peppermint candies
Step 1: Put chocolate in a heatproof bowl. Bring heavy cream, butter, and a pinch of salt to a simmer in a saucepan, pour over the chocolate.
Step 2: Let sit until melted then stir until smooth. Add espresso and vanilla, stir until smooth and shiny.
Step 3: Pour into a shallow baking dish and refrigerate until firm around 3 hours.
Step 4: Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies, refrigerate until firm at least 1 hour.