- 12 oz high-quality semisweet or bittersweet chocolate, chopped into small pieces
- 1/2 C heavy whipping cream
- pinch of fennel pollen
- 1 T licorice liqueur
- unsweetened cocoa powder
In a small, heavy saucepan bring the whipping cream to a simmer. Place the chocolate in a separate bowl with fennel pollen and licorice liqueur. Pour the cream over the chocolate. Let stand for 3 minutes. Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours. Roll half-teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa. Place on a baking sheet lined with parchment paper and refrigerate overnight before serving.