250 ml cream
1tbs golden syrup or honey
1 bar of Whitaker’s peppermint dark ghana (250g)
1 bar of Whittaker’s dark chocolate
Cocoa and icing sugar for rolling
Put cream,butter and syrup/honey in a pan
Bring to the boil
Pour over the mint chocolate and 30-50 grms of dark bar
Leave for 5 mins.
Stir together until smooth,
chill in the fridge stirring every 15 mins (3 x)
then every 5 mins (3 x)
Once hard, form into balls with a teaspoon and your hands.
Refrigerate the balls until hard (another 15 mins at least).
Put the bar of Whittaker’s dark chocolate into a bowl and melt.
Leave to cool slightly.
Put icing sugar and cocoa powder in a bowl
Take the ganache balls out of the fridge.
Dip into the melted chocolate, then roll in the cocoa / sugar mixture.
Keep in the fridge for up to 2 weeks if they last that long!