20 Serves
74 Mins
Finely chop the high-quality dark chocolate and place it in a heat-proof bowl.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
10 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
111 mg / 4,700 mgSodium
3 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
8 mg / 300 mgCaffeine
10 mgNet Carbs
9 gAlcohol
0 g
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the chopped chocolate and let it sit for five minutes before whisking until smooth.
Cover the ganache and refrigerate until firm enough to scoop, approximately 45 minutes.
Scoop small portions of the ganache and roll them into balls using your hands, then optionally coat in cocoa powder.
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Danish