Recipe by: Karen Matthews, Burning Kiln Winery
8 ounces of bittersweet or semi-sweet chocolate
1/2 cup heavy cream
Chop the chocolate into very tiny pieces in a medium sized bowl. Scald the cream. Pour the cream all at once over the chocolate and stir gently with a rubber spatula until the ganache mixture is smooth and thoroughly blended. Cover tightly and cool to room temperature. Refrigerate for 3 or 4 hours until quite stiff.
Line a frozen cookie sheet with parchment paper. Scoop 3/4 inch balls from the chocolate and place them on the cookie sheet. Cover loosely with plastic wrap and refrigerate until firm. Dust your hands with cornstarch and roll into balls.
Garnish with coconut or gold flakes, if you wish.
Pair with Burning Kiln Winery Kiln Hanger.