- Servings: 20+ 1 inch balls
- Prep Time: 30 minutes
- Cook Time: stove top only
- Total Time: 30 minutes
INGREDIENTS:
2 bags | Guittard Semi-sweet Chocolate Chips (or one bag semi-sweet and one bag dark/bittersweet) |
1 cup | Heavy Whipping Cream |
1 tsp. | Quality Vanilla Extract |
- Put chocolate chips and cream into a double boiler, and melt S L O W L Y over simmering water with your burner on low heat. Stir frequently. Do not allow water to boil. Also- Don't get any water on the chocolate or it will seize. There is nothing sexy or yummy about chocolate that has the texture of freeze-dried sandy dirt.
- Once chocolate chips are almost fully melted, remove from heat, and stir in vanilla extract.
- Transfer ganache into a glass bowl and refrigerate until firm- about 2+ hours.
- Using a 1-inch scoop make little balls from the ganache and place balls onto a parchment lined 11x15" inch baking sheet. Place baking sheet in the freezer for at least 1 hour to freeze the ganache.
- Transfer frozen ganache balls into a gallon sized zipper top bag, or a plastic container- placing a piece of parchment between each layer of ganache balls.
- When the mood for sipping chocolate strikes, drop 2-3 (depending on how chocolatey you like your cocoa) balls into the bottom of a mug filled with 8 ounces of milk. Microwave until milk is hot- stirring every 30 seconds to ensure the ganache has melted into the milk.
- Top with homemade whipped cream, or marshmallows and enjoy!
- For a fun variation- substitute peppermint or raspberry or orange extract for the vanilla extract!
Looks wimperingly delish! I will try these before long.
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