Prep time: 30 minutes
Cook time: 1 hour and 30 minutes
Ingredients
- ⅞ cup Brunton Dairy heavy cream*
- 8 ounces Equal Exchange bittersweet chocolate, chopped
- Burlap & Barrel Royal Cinnamon
- Unsweetened cocoa, as needed
Instructions
Heat the cream in a pot until it steams. Put the chocolate in a bowl, pour the cream on top, and stir until the chocolate is melted and fully incorporated.
Chill until solid, about 1 to 2 hours. Using a chilled melon baller or latex gloves (to prevent the ganache from sticking to your hands) scoop out a tablespoon and roll it into a ball. Place on a baking sheet, and repeat.
Roll them in cocoa powder, dust them in the ground cinnamon and serve immediately or store in the fridge for up to four days.
*No heavy cream on hand? Make your own with Minerva Dairy butter and Brunton Dairy milk. Simply combine ¼ cup of butter and ¾ cup of milk to make 1 cup of heavy cream.
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