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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 5 min
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8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)

8 ounces heavy cream, scalded


cocoa powder

caramelized hazelnuts

crunchy pearls

rainbow sprinkles

crushed toasted almonds


  1. Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. Refrigerate until firm.
  2. Remove the chilled ganache from the refrigerator. Scoop out little amounts onto a parchment or waxed paper-lined baking sheet. Chill in the refrigerator for about 10 minutes. Immediately roll out each scoop into golf ball-sized pieces.
  3. Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.