8½ oz Dark Chocolate, chopped
¼ cup Cream
2 Tbsp SOOC Lavender Balsamic
½ cup Cocoa Powder
Melt the chocolate and cream on the stove in a double boiler over hot (not simmering) water. Place melted chocolate in a bowl and stir in Lavender Balsamic. Cool in the refrigerator for an hour.
Remove from the refrigerator and allow to sit at room temperature for 2 hours. Should be firm but moldable.
Scoop with a teaspoon and mold into cherry-size balls. Set balls in rows on a tray lined with parchment or wax paper.
Place cocoa powder in a saucer. Roll chocolate balls in the cocoa powder to coat. Return balls to the tray.
Place on a serving dish or store in an air-tight container.