2 1/2 c. real milk chocolate, finely chopped
1 c. heavy cream
1/4 tsp. salt
1 tsp. vanilla
Dipping chocolate

Melt milk chocolate and let cool; hold at 98 degrees. Whip cream until holds soft peaks and add chocolate a little at a time. Stir with a wood spoon; stir in salt and vanilla. Place in refrigerate to cool. Beat only until fluffy and fill a pastry bag. Make square mounds onto wax paper and chill several hours or overnight. Pat down and dip each one in dipping chocolate and allow to set. Makes 40.