Directions

1. In a small pot, heat up the half and half until it starts bubbling. Place the chocolate in a bowl. Once the half and half starts to bubble, pour it into the chocolate bowl and let it sit for about 3-5 minutes.
2. Use a spacula and mix the chocolate with the warm milk until all the chocolate is melted. It should look like chocolate ganache. Place parchment paper on a non stick 8 inch pan. Pour the chocolate into the pan and smooth it out.
3. Place the pan in the fridge for 2 hours until the chocolate firms. Remove chocolate from the parchment paper, cut them into squares or roll them into balls. Coat them with cocoa powder so they do not stick.
4. Place them back into the fridge if it needs to firm back into shape. Now you can enjoy it as a dessert or with red wine.