Ingredients

• 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

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Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.