Instructions: Scald Cream & Butter together (45 sec in Radar Range) Stir to Melt chopped Chocolate when smooth, mix in Scalded Cream and butter When smooth, mix in Booze Pour in small bowl, let firm up at room temp, Form into balls w/scoop Let sit overnight on waxed paper to firm (Reform balls if necessary) Dip in Dark or Light melted CHOCOLATE COATING

Use dipping fork to dip balls

Always use double boiler "off" the stove Heat water in bottom, take off stove and then put double boiler top filled with finely chopped coating on the bottom to melt

Do not cover melting chocolate, or it will form steam

Do not get even ONE drop of liquid into chocolate

Do not overheat Chocolate

Use good quality chocolate

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