On a lined baking tray, form balls (or use a pastry bag with a thick tip) and rest for 5-6 hours in the fridge or in a cool and dry place.
Then bake at 200 ° C for 3 minutes.
To prepare the ganache that we will use to fill the Baci, bring the cream to a boil in a saucepan and pour into a container containing the chopped dark chocolate in order to melt it.
When the chocolate is melted, whip the mixture in a planetary mixer or with an electric whisk.
Put the whipped ganache in a pastry bag and add the Baci.