Single Origin Ganache

What better way to show off the flavor profile of your favorite single-origin chocolate than with a truffle or filled bon-bon? If you’re making bon-bons, use the same single-origin chocolate for the shells, giving you one unified flavor profile.
1 cup heavy whipping cream
12 ounces high-quality single-origin chocolate

Chop the chocolate into pieces and place in a large bowl.

Pour the cream into a small saucepan and bring to a simmer over medium heat, stirring occasionally. Do not allow to boil. Remove from the heat and pour over chocolate. Let stand for 3 minutes, them stir or whisk until smooth.

Allow to cool completely before using to fill chocolate bonbons.