Heavy Whipping Cream | 1/3 cup |
Butter | 6 tbsp |
Bittersweet Chocolate Chips | 1 3/4 cup |
Chocolate Rice Rainbow | Around 1/3 cup |
In a small sauce pan bring the cream to a simmer over.
Carefully add in the butter and chocolate chips, stir until completely melted.
Pour melted chocolate mixture into a shallow dish, cover with saran wrap and place in the refrigerator for 2 hours or the freezer for 20 minutes.
Remove the chocolate ganache from the refrigerator & using a melon baller, scoop out 1 inch balls of chocolates and roll in theChocolate Rice Rainbow.