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“I took this recipe from TLC's "Take Home Chef" show and website and omitted the almonds because I'm not a big fan. These are easy and tasty, but making them does involve a bit of a mess (although that's part of the fun, isn't it?)”
36 chocolates

Ingredients Nutrition

  • 1 cup heavy whipping cream
  • 8 ounces high quality semisweet chocolate (I use Ghirardelli)
  • 2 tablespoons unsweetened cocoa powder (use more or less as needed)
  • 4 ounces almonds (optional)


  1. Chop the chocolate into small pieces.
  2. In a small or medium saucepan, warm the cream over medium heat until it begins to simmer.
  3. Remove the saucepan from the heat and stir in the chocolate until the mixture is smooth.
  4. Stir in almonds (if desired).
  5. Refrigerate the mixture for about 3 hours.
  6. Remove the mixture from the fridge.
  7. Use an ice cream scoop (or your fingers) to form the chocolate into balls.
  8. Roll the ball in a bowl of unsweeted cocoa powder.
  9. Refrigerate before serving.

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