8 Ounces semisweet baking chocolate finely chopped ( I "chopped" it with the blender)
Half a cup or more of crushed up candy cane.
Bring to a boil, then remove from heat for 15 minutes, during this 15 minutes take some time to prepare a baking sheet with wax paper. You should also have your chocolate finely chopped the smaller the better so after ALOT of wasted time trying to chop the chocolate I eventually just threw it all in the blender, if you do that its a good idea to put the chocolate in the fridge for a few minutes before hand as the blender heats up and melts the chocolate!
Put the sauce pan of cream back on the burner and bring to a boil. Once boiling poor over the chocolate( which should be in a heat- proof bowl) stir until smooth. Pour chocolate onto un UNLINED baking sheet and put into the freezer for about 15 minutes.
Using a table spoon, scrape the chocolate to form balls roughly about 1 inch. Roll in the candy cane dust (which I also used a blender for) and then place on the wax paper prepared cookie sheet, and there you have it! Simple!
Stay tuned, in the next few days I'll show ya how to make these little numbers, Double chocolate Candy Cane cookies!
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