Chocolate Mounds

[Dee]

 

3 to 4 cups semi-sweet chocolate chips

2 to 3 squares unsweetened baking chocolate

1 cup butter, softened

8 cups powdered sugar

1 cup milk

12 cups coconut, shredded

1 to 2 cups white chocolate chips

In a double boiler, melt semi-sweet and unsweetened chocolate. Meanwhile, in a large bowl mix together butter, sugar, milk, and coconut. Form into 1 to 2 inch balls. (If butter is too soft, put it in the freezer for 10 to 15 minutes.) Then with the ball of coconut mix resting on a fork, dip it into the melted chocolate, set on waxed paper, and chill. After chocolate has hardened, melt the white chocolate in a small Ziplock plastic bag in the microwave. Check after 45 seconds. Squish the chips and stir a bit in the bag. Continue cooking for an additional 30 seconds or until completely melted, in 30 second intervals. Let cool for a minute. Then, snip the very end of the bag and drizzle designs on the balls. Chill again. Now dig in.

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