Ingredients Jump to Instructions ↓

  1. Ganache, recipe follows, refrigerated until firm

  2. Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds

  3. 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)

  4. 8 ounces heavy cream, scalded

Instructions Jump to Ingredients ↑

  1. Remove the chilled ganache from the refrigerator. Scoop out little amounts onto a parchment or waxed paper-lined baking sheet. Chill in the refrigerator for about 10 minutes. Immediately roll out each scoop into golf ball-sized pieces.

  2. Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.

  3. Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.


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