Author Notes
This recipe is a regular hit at our dinner table. But also one of my favourites. The smooth creaminess of the ganache with the deep chocolate flavour allows you to pair it with a great range of wines. Another reason it is always a hit. This is one of my favourite sensual desserts. —Chrissie
Ingredients
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200 grams
70% dark chocolate
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2/3 cup
cream (whipping cream will work)
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28 grams
butter
Directions
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Chop the chocolate as fine as you can. (Large chunks take longer to melt.) Set aside in a bowl.
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On very low heat, heat the cream and the butter together. Bring it to ALMOST a boil, but ensure that it does not actually boil.
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Once the chocolate mixture has set, remove. In a small dish place some cocoa powder. Then take a teaspoon, scoop out a small quantity of chocolate and roll into a ball. Then roll in the cocoa powder. Serve immediately or place in refrigerator until ready to serve.
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Variation: I like to use coconut shavings as well as a topping in place of the cocoa powder.
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