Ah, between work and family, December ran away with me. But now I'm back, with my favorite chocolate recipe.
2 cups dulce de leche
1/2 cup butter
3 Tbsp. heavy whipping cream
40 ounces semi sweet chocolate
Combine dulce de leche, butter and cream until very well-blended. Cover and refrigerate or freeze overnight.
Grease wax paper and put on cookies sheets. Remove mixture from fridge. Grease your hands. With a teaspoon, scoop out mixture and form into 1/2 inch balls. Place on cookie sheet. Freeze for three more hours.
Put grated chocolate in top of double boiler and simmer until melted. Remove cookies sheets from freezer or fridge. Dip balls in chocolate and place back on greased wax paper. Refrigerate and keep refrigerated except when serving.
Place a hazelnut, almond or cherry in the center of the mixture when forming the chocolate centers.