Ingredients:

  • 8 oz dark chocolate (60-70% cacao), finely chopped
  • 1/2 cup heavy whipping cream (minimum 36% fat)
  • 1 tbsp unsalted butter, softened to room temperature
  • 1/4 tsp sea salt
  • 1/4 cup Dutch-processed cocoa powder
  • 1/2 tsp espresso powder (optional)

Instructions:

  1. Place finely chopped chocolate and sea salt in a heat-proof mixing bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; do not let it reach a rolling boil.
  2. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes to allow even heat penetration.
  3. Add the softened butter. Using a silicone spatula, stir in small circular motions starting from the center until the mixture is glossy and smooth.
  4. Cover the bowl with plastic wrap pressed directly onto the ganache surface. Refrigerate for 2 hours until the mixture is firm enough to scoop.
  5. Line a tray with parchment paper. Use a small scoop to portion the ganache and quickly roll into spheres between your palms.
  6. Roll the finished spheres in Dutch-processed cocoa powder until fully coated.