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Chocolate Cream Centers


100 centers


2 pounds milk chocolate
1/2 pint heavy cream
dipping chocolate


Melt milk chocolate in double boiler setup (either a double boiler or a bowl over a saucepan with hot water, making sure the bowl does not touch the water), over medium heat. In a saucepan heat heavy cream to 130°F. In a mixing bowl combine melted chocolate and cream. Whip for 3 minutes on high speed. Cover with a damp cloth and chill in freezer for 5 minutes. Beat again for 3 minutes. Chill until firm enough to form centers. When candy is firm, form 3/4 inch balls and dip in chocolate, or cut into squares and dip in chocolate.

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