Makes enough for 16
| | 1 cup heavy cream 1 cup semisweet or white chocolate, chopped or in chips 1. In a small saucepan, bring the cream to a boil.
2. In a medium bowl, combine the chocolate and cream. Whisk until smooth; cool for 15 minutes.
3. With tongs, gently dip the rounded sides of the macaroons into chocolate. Set them right side up on the paper-lined baking sheet and leave to cool completely.
Adapted from Maxwell's 148
