Spiced Rum Chocolate Ganache Balls

Ganache

1. 1Place the finely chopped dark chocolate in a heatproof bowl.
2. 2Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil.
3. 3Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
4. 4Gently whisk the mixture, starting from the center and working outwards, until smooth and emulsified. Be careful not to incorporate too much air.
5. 5Whisk in the softened butter until fully incorporated and the ganache is glossy.
6. 6Stir in the spiced rum until well combined.

Chilling and Shaping

1. 1Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until firm enough to scoop and roll.
2. 2Once firm, use a small spoon or a melon baller to scoop portions of the ganache. Roll each portion between your palms to form smooth balls.
3. 3Place the rolled ganache balls on a baking sheet lined with parchment paper.

Coating

1. 1Pour the cocoa powder into a shallow bowl. Add a few ganache balls at a time and gently roll them to coat evenly in the cocoa powder.
2. 2Remove the coated balls and gently tap off any excess cocoa powder. Place them back on the parchment-lined baking sheet.

Setting

1. 1Allow the finished ganache balls to set at room temperature for about 30 minutes, or refrigerate them briefly if serving soon, but serve at room temperature for best texture.