Crunchy with a delightful cocoa flavor!

Makes about 30

 

You will need:

 

7 oz semisweet chocolate, chopped

2 oz bittersweet chocolate, chopped

4 oz heavy cream

2 tablespoon unsalted butter

1 cup cacao nibs

  1. Place chocolate in a medium-sized bowl.
  2. In a small saucepan, bring cream and butter just to a boil.
  3. Pour over chopped chocolate and let stand for one minute or until softened.
  4. Stir with a rubber spatula until smooth.
  5. Transfer to refrigerator and chill overnight.
  6. Spread cacao nibs on a small plate.
  7. Using a small ice cream scoop, portion chilled ganache into 1-inch balls.
  8. Roll in cacao nibs to coat and transfer to a sheet tray lined with wax paper.
  9. Cover with a plastic wrap and transfer to refrigerator.

TIP:

Photography by Meg Smith

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