← Nouns Cooking · Dessert Parlour

Ingredients

• 200 g good dark chocolate (60–70%), finely chopped
• 150 ml double cream
• 25 g Butter, soft
• 1 tbsp orange liqueur, rum or brandy (optional)
• 4 tbsp cocoa powder, for rolling

Method

1. Put the chopped chocolate in a heatproof bowl.
2. Heat the cream in a small pan until it just starts to bubble at the edges, then pour it over the chocolate. Leave for 2 min without stirring.
3. Stir slowly from the centre outwards until smooth and glossy, then stir in the butter and the liqueur, if using.
4. Cover and chill for 2–3 hours, until firm enough to scoop.
5. Scoop teaspoonfuls and roll them quickly between cool palms into rough balls, then roll in cocoa. Keep chilled and serve slightly cool.

Tips

• For a vegan version, swap the cream and butter for 170 ml full-fat coconut milk and use dairy-free chocolate.
• Dust your hands with cocoa so the ganache does not stick when rolling.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Japanese Cooking 101 Minimalist Baker