Makes about 30
- 125 ml double thick cream
- 200 g dark chocolate, roughly chopped
- 45 ml (3 tbsp.) butter
- 125 ml cocoa in a bowl
1 Keep the chocolate aside in a bowl.
2 Heat the cream in a small saucepan over medium heat until bubbly.
3 Pour the hot cream over the chocolate and leave for 3 minutes. Stir until smooth.
4 Add the butter cubes and beat until the mixture is glossy. Put the glass bowl over a bowl of hot water if it is not blended well.
5 Pour the melted chocolate into a shallow baking dish (1 cm deep) and cool.
6 Cover with plastic wrap once it is completely cooled. Let stand overnight at room temperature – not in the refrigerator. The ganache is ready when it makes a slight dent when you press it with your finger.
7 Spoon teaspoons full of ganache in the bowl with the cocoa and form balls.
8 Pack on a baking sheet covered with plastic wrap. Repeat with the rest of the ganache.