Chocolate Ganache Balls
- 1 of 4 Put chocolate into a mixing bowl.
- 2 of 4 In a small saucepan, heat cream over medium heat until it begins to form a skin on the surface. Pour hot cream over chocolate and whisk until smooth.
- 3 of 4 Let chocolate ganache cool to room temperature. It will thicken as it does. Cover and refrigerate until solid.
- 4 of 4 Using a teaspoon, break off small balls of ganache. With dampened palms, roll ganache into small balls. Set the balls aside on a parchment or wax-paper-lined plate or tray until needed. Refrigerate the balls if they will sit at room temperature for more than a few minutes.
Servings Per Recipe: