First Dark Chocolate in The New Melter

dinner for two... say on Valentines day? We've got you covered.

Makes 6
Ingredients:
2 oz (57 g) bittersweet chocolate, chopped
2 tbsp (30 mL) whipping cream
1 tsp (5 mL) butter
1 tbsp (15 mL) cocoa powder


Method:
In a heatproof bowl over a saucepan of simmering water, melt together chocolate, cream and butter; stir until smooth. Cover and refrigerate until cold, or about 1 hour. (this is essentially a ganache)
Scoop cooled ganache by rounded teaspoonfuls (5 mL) and roll each between hands into balls. Roll balls in cocoa to coat. Refrigerate until firm, about 1 hour. You can make-ahead, and refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.