| In the area I live in, the only place to get a variety of
excellent chocolate is Shepherd's Candy in the strip mall at the bottom
of the hill on State Street.|
The result is a center for dipping or molding into chocolate.
|1½ lbs||premium chocolate (Peters Ultra, etc.)*|
|½ pint||heavy whipping cream, scalded and cooled to luke warm|
|-||desired flavoring (peppermint oil, vanilla, almond, etc.)|
|-||optional chopped nuts, maraschino cherries, etc.|
|*I personally don't care for milk chocolate so I use a much darker one. Peter's/Nestle's Ultra is very milky.|
Beat together ingredients adding 4-5 drops of peppermint (or crème
de menthe) oil or
½ tsp vanilla or almond extract. Add nuts or
cherries as desired. Don't over-beat, but just until like frosting. Pour
into plastic-lined 8 or 9" square pan. Chill until set, cut into squares
or store in refrigerator. Will not keep long, goes soft at room
Can be rolled into balls and dipped or used as a center for molded chocolates. If another ¼ lb of chocolate is used, the result will be firmer.