Ingredients:

  • 8 oz High-quality dark chocolate (60-70% cacao), finely chopped
  • 0.5 cup Heavy cream (minimum 36% milkfat)
  • 2 tbsp Unsalted European-style butter, room temperature
  • 0.5 tsp Ceylon cinnamon
  • 0.25 tsp Ground ginger
  • 1 pinch Sea salt
  • 0.5 cup Unsweetened Dutch-processed cocoa powder
  • 0.25 cup Finely crushed candy canes
  • 0.25 cup Toasted, crushed pistachios

Instructions:

  1. Use a serrated knife to shave the 8 oz of dark chocolate into very fine pieces. Place them in a heatproof glass bowl.
  2. In a small heavy-bottomed saucepan, combine heavy cream, cinnamon, ginger, and sea salt. Heat over medium heat until it just begins to simmer and steam; do not let it reach a rolling boil.
  3. Immediately pour the hot cream mixture over the chocolate. Let the mixture sit undisturbed for 5 minutes to allow the chocolate to melt evenly.
  4. Using a silicone spatula, stir in small, concentric circles starting from the center of the bowl. Gradually widen the circles until a smooth, glossy, mahogany-colored emulsion forms.
  5. Gently fold in the 2 tbsp of room temperature butter. Stir until no streaks remain and the ganache is velvety.
  6. Let the bowl sit at room temperature for 30 mins, then cover and refrigerate for 4 hours. Cook until firm enough to scoop without sticking to your palm.
  7. Using a small cookie scoop (1-teaspoon capacity), portion the ganache and roll into balls between your palms. Roll immediately in cocoa powder, crushed candy canes, or crushed pistachios.