Recipe by Stacy Peters
Makes roughly 40 truffles.
16 ounces dark fair trade/organic chocolate chips
8 ounces cream
½ cup of your favorite champagne
¼ teaspoon sea salt
2 tablespoons organic blue agave nectar
½ cup cocoa powder
½ organic pomegranate powder
Weigh 16 ounces of chocolate chips and set aside in a large bowl. Next, slowly heat cream and sea salt in a pot until it comes to a boil. Stir often to prevent burning it. Cream will start to boil and when it begins to rise and almost overflow the pot, pour the cream over the chocolate chips.
At this point, add the agave nectar and champagne to the chocolate/cream mixture. Stir just a little bit and cover for 5 minutes. This will allow the cream to melt the chocolate chips.
Uncover and use an immersion blender (makes ganache far better) to blend the entire mixture until it is silky and smooth. Voila…ganache.
Cover bowl and place in the refrigerator overnight.
After ganache is firm, remove from refrigerator and set on the counter. (if it is too firm to dip a spoon into, allow it to warm for about an hour at room temperature; this makes scooping it out easier). Next, scoop out small balls of ganache with a tiny scoop or spoon. Place onto a cookie tray.
Once the ganache is scooped out, mix the cocoa powder and pomegranate powder in a bowl. You are now ready to hand roll each scoop of ganache into a perfect ball and then roll it in the cocoa mixture.