Decadant and easy- my two favorite descriptions of a recipe.
- 1 1/2 cup dark chocolate chips I use Ghirardhelli 60% cocoa
- 1/2 cup heavy cream
- 2 tbsp cocoa powder sifted
- 2 tbsp crystallized ginger
- 2 tbsp coconut unsweetened, shredded
Heat the cream just until it simmers. Pull off of the heat and add the chocolate chips. Stir until creamy and smooth.
Chill for at least 30 minutes. Line a baking sheet with parchment paper.
Scoop out ganache one tablespoon at a time. Dip the top in either the coconut, ginger or cocoa. Repeat until all the chocolate is gone. Chill for at least 30 more minutes. Enjoy!
Calories: 166kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 167mg | Fiber: 1g | Sugar: 9g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg