What you’ll need
Semi-Sweet Chocolate Chips
First prep your station with all your ingredients for the ganache
Pour heavy cream into small sauce pan and bring to a low boil.
Whisk occasionally keep the cream from burning at the bottom
Pour heavy cream over the chocolate. Let sit for 20 seconds then whisk until combined.
Beauty shot!!! My favorite part of making ganache. If you like feel free to add shot of fav liquor
Spread ganache evenly and refrigerate over night. Cover with plastic wrap on the surface.
Like this ! So no air gets through!
Using a small spoon, make little scoops of ganache and roll into even size balls. Almost done!
Prepare sheet pan with cocoa powder. Roll the balls gently to get nice and coated.
Place in boxes, Masson jars and store in the refrigerator for up to 2 months.