Ingredients:

  • 8 oz high-quality dark chocolate (60% cacao or higher), finely chopped
  • 0.5 cup heavy whipping cream (minimum 36% fat)
  • 2 tbsp unsalted butter, room temperature and cubed
  • 0.125 tsp fine sea salt
  • 0.5 cup toasted hazelnuts or walnuts, finely crushed
  • 4 oz semi-sweet chocolate chips
  • 2 tbsp unsweetened Dutch-process cocoa powder

Instructions:

  1. Place finely chopped dark chocolate and sea salt in a heat-proof glass bowl. Heat the heavy whipping cream in a small saucepan until it reaches a gentle simmer with small bubbles appearing at the edges.
  2. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Whisk gently from the center outward until a smooth, glossy mahogany emulsion forms. Stir in the cubed butter until fully incorporated.
  3. Transfer the ganache to a shallow dish and refrigerate for 45 minutes until it reaches a firm, scoopable consistency similar to chilled butter.
  4. Line a baking sheet with parchment paper. Use a 1-tablespoon cookie scoop to portion the ganache, then quickly roll each portion between your palms to form a sphere.
  5. Finish the candies by rolling the spheres immediately in crushed nuts or cocoa powder. For a dipped shell, melt the semi-sweet chocolate chips and use a dipping fork to coat each sphere before placing back on the parchment to set.