- 1/2 cup + 1 tablespoon cream
- 45 g unsalted butter
- 300 g dark chocolate, chopped
Bring cream and butter to the boil in a saucepan, remove from heat and add the
chocolate . Leave to sit for a few minutes and then gently stir until chocolate has melted and the mixture is smooth.
Pour the ganache into a bowl, cover and refrigerate overnight. Use a melon baller or a rounded spoon to scoop out chocolate balls, place on a sheet of baking paper and return to the fridge for 30 minutes. Roll in good quality cocoa and store in the refrigerator in a sealed container. These can be stored for up to a week.