This is a fool-proof ganache recipe, but I added ground cinnamon to give it a festive vibe! I think it’s the perfect little accompaniment to serve alongside a coffee at the end of an evening when entertaining friends or loved ones over the festive season.

Chef Tips:

Do not allow the cream to boil: you will not only lose moisture due to natural evaporation, but you risk burning the cream which will ruin the flavor.
Finely chop the chocolate and butter as small as possible: this helps them melt quicker for a smooth and glossy ganache that won’t split.
Glitter spray, like gold or silver cake spray, can be purchased online or found in the cake decorating aisle at your supermarket.

Makes 16 little squares

Cinnamon Ganache Bites

Name: Cinnamon Ganache Bites
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Yield: 16
Cuisine: Low Sugar & Gluten-Free
Ingredients: 5.3 oz dark chocolate, 85% cocoa, chopped into very small pieces; 1.8 oz unsalted grass-fed butter, diced into small cubes; 6.3 oz heavy (double) cream; 3 TB Swerve confectioners’ sweetener; 1 tsp vanilla extract; 1 tsp ground cinnamon; Gold edible cake spray (optional to garnish)

Prep Time: 10 minutes

Cook Time: 5 minutes

Chilling Time: 3 hours

Total Time: 3 hours 15 minutes

Rich and indulgent, these ganache bites deliver a luxurious treat with a warm, spiced twist. Their melt-in-your-mouth texture and delightful flavor make them an irresistible addition to any dessert spread.

Ingredients

5.3 oz dark chocolate, 85% cocoa, chopped into very small pieces
1.8 oz unsalted grass-fed butter, diced into small cubes
6.3 oz heavy (double) cream
3 TB Swerve confectioners’ sweetener
1 tsp vanilla extract
1 tsp ground cinnamon
Gold edible cake spray (optional to garnish)

Instructions

Place the chopped chocolate and diced butter into a medium bowl.
Grease and line the base and sides of a 6-inch baking in (like a brownie dish) with baking parchment paper.
Add the cream, sweetener, vanilla, and cinnamon in a saucepan and warm through over medium-high heat. Whisk well to combine and leave to simmer until you see tiny bubbles.
Once you see tiny bubbles, immediately pour the hot cream mixture into the bowl of chocolate and butter and use a small spatula to mix well until you have a smooth, glossy dark brown mixture, ensuring all the chocolate and butter have melted into the mixture.
Tip the glossy mixture into the prepared baking tin and leave to cool for 15-20 minutes. Once cooled, cover and leave in the fridge to set completely.
When ready to serve, spray with the gold cake spray (if using), then use a sharp knife to cut into 16 equal-sized squares. Serve alongside a cup of coffee at the end of a festive get-together!

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.