Ingredients:

  • 1.5 cups (255g) Semi-sweet chocolate chips (60% cacao)
  • 0.5 cup (120ml) Heavy whipping cream
  • 2 tbsp (15g) Unsweetened Dutch-processed cocoa powder
  • 1 tsp (5ml) Pure vanilla bean paste or extract
  • 0.25 tsp (1.5g) Fine sea salt
  • 8 oz (225g) Full-fat cream cheese, softened to room temperature
  • 0.5 cup (60g) Powdered sugar, sifted
  • 1 tbsp (15ml) Honey
  • 1 sleeve Graham crackers
  • 1 lb Fresh strawberries
  • 1 cup Large marshmallows
  • 10 Pretzel rods

Instructions:

  1. Place 1.5 cups (255g) semi sweet chocolate chips into a heat proof glass bowl.
  2. Simmer 0.5 cup (120ml) heavy whipping cream in a small saucepan until tiny bubbles form around the edges. Note: Do not let it reach a rolling boil or it might separate.
  3. Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
  4. Gently stir the chocolate and cream until velvety and glossy.
  5. Whisk in 2 tbsp (15g) cocoa powder, 1 tsp (5ml) vanilla bean paste, and 0.25 tsp (1.5g) fine sea salt.
  6. Beat 8 oz (225g) softened cream cheese with 0.5 cup (60g) powdered sugar and 1 tbsp (15ml) honey in a separate bowl until fluffy and light.
  7. Fold the chocolate ganache into the cream cheese mixture using a spatula.
  8. Use a hand mixer on low speed for 30 seconds until the color is uniform and peak like.
  9. Refrigerate for 20 minutes to allow the fats to set slightly.
  10. Serve with graham crackers, fresh strawberries, marshmallows, and pretzel rods.