Champagne & Ginger Semifreddo
With curled tuile and red wine poached strawberries
2 3/4 cups semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon sugar
¼ teaspoon salt
2 teaspoons vanilla extract
Crushed candy canes
Place all ingredients except candy canes in a pot and melt together on low heat until smooth. Stir constantly.
Let cool in the fridge until stiff enough to scoop.
Make small scoops, about 2 tablespoons each and place them in the freezer for about an hour.
Remove from freezer and roll the scoops into balls.
Roll truffle balls in crushed candy canes.