-
1
Place 1 cup or 6 ounces finely chopped chocolate (at least 60% cacao) in a bowl, set aside. Meanwhile, combine whipping cream, butter, and honey (you can also use corn syrup or a homemade sugar syrup of 3 parts sugar and 1 part water) in a saucepan. Stir often over low heat until cream mixture boils and becomes bubbly. Pour the boiling cream mixture over the set aside chocolate.
-
2
Let the chocolate and cream mixture sit for 5 minutes to let the chocolate melt. Do not stir during this time. To help the chocolate melt, you may need to place the bowl of chocolate and cream into a hot water bath (making sure not to get water in the chocolate).
-
3
Once the 5 minutes is over, stir until velvety smooth. Place chocolate in the fridge and let sit for 15 minutes.
-
4
Remove from the refrigerator and stir. Repeat 2 more times.
-
5
Place back in the refrigerator for 5 minutes, remove and stir again. Place for another 5 minutes in the fridge. Remove and stir. Place the chocolate in the fridge for 10-15 minutes more.
-
6
Remove the chocolate from the fridge and form into rough balls. Use about 1/2 tablespoons ganache per ball. Refrigerate for 10-15 more minutes and shape into balls. Place ganache into the refrigerator or freezer for about 10-20 minutes. Freezing the ganache balls makes it so they get a thicker chocolate shell and it helps them set faster.
-
7
Melt the remaining 1 cup chocolate chips (or 6 ounces chopped chocolate) in the microwave (or a double boiler if you prefer). To melt in the microwave, microwave on high for 30 seconds, stir, then microwave for 30 seconds more and stir. Continue with 30-second increments until all pieces are melted, but make sure it does not get too hot to handle. You will be hand dipping chocolate and do not want to burn yourself. You also do not want the ganache to melt into the melted chocolate.
-
8
Place a ganache ball into the melted chocolate. Roll around in chocolate-be sure to coat all of it. Place coated ganache balls on waxed paper.
-
9
Let the chocolate set until the coating is hardened.
-
10
For step-by-step pictures or more flavor combinations, please visit the related blog post link.
