Dark Chocolate Ball with Vanilla Ice Cream

👨‍🍳 Method

For the Ganache

1. 1
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
2. 2
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
3. 3
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
4. 4
   Add the butter and salt and stir until the butter melts.

To assemble

1. 5
   Pour the ganache into a flat pan and chill in the fridge 2 hours, until it sets.

   Baking panRefrigerator
2. 6
   Shape the ganache into the size of a fist balls.

   💡Work fast: the ganache softens from the heat of your hands and turns runny.
3. 7
   Freeze the balls 30 minutes.

   Freezer
4. 8
   Melt the chocolate and coat each ball in it.

   Double boiler (bain-marie)orMicrowave
5. 9
   Place the balls on parchment paper and chill in the fridge until the coating hardens.

   Parchment paperRefrigerator
6. 10
   Serve each chocolate ball on a scoop of ice cream, sprinkle the cocoa on top and add the berries.