Prep Time: 20 minutes | Cook Time: 3 minutes
- 8 oz bittersweet or semisweet chocolate bars (I like to mix both)
- 1/2 cup heavy cream
- Cocoa powder (For dusting)
Finely chop chocolate. (The thinner the better so it melts faster.) Then transfer to a heat-proof mixing bowl.
In a sauce pan, heat the cream until it boils.
Pour about half the hot cream onto the chocolate, and let sit for 30 seconds to melt the chocolate. Add the rest of the cream, then slowly whisk until smooth, homogenous, and glossy.
If the ganache isn't mixing quite right, it may be because the fats have separated from the chocolates. If it looks curdled or oily, mix in a few drops of cold cream and the ganache will re-emulsify.
Pour the ganache onto a parchment lined baking sheet and spread evenly with a spatula.
Cover with plastic wrap and let cool and set at room temperature, at least 4 hours but up to overnight.
Scoop out the set ganache with a melon baller or spoon into equally sized dollops. (If they aren't holding their shape very well for this, chill in the fridge until firm but still creamy.)
Chill ganache in the refrigerator until firm, 15-30 minutes.
Using gloved and/or very clean hands, roll each dollop of ganache into a round ball. Then roll that ball in cocoa powder to coat.
These can be stored in the refrigerator for weeks, but are best served at room temperature.
Try mixing in 1 tbs coffee or liqueur for a subtle flavor enhancement, or 4 - 5 tbs chopped nuts. If you're a baking type, ganache is also an excellent cake filling.