In a saucepan, combine the cream, molasses, maple syrup and spice mixture - bring to a boil.
Melt the chocolate in a microwave safe bowl in increments of 30 seconds until completely melted, but not hot. Slowly pour the hot liquid over the melted chocolate in several additions, mixing thoroughly before adding more liquid.
When all the liquid is incorporated, blend with an immersion blender until smooth.
Pour into a shallow pan (i.e. 8x10” glass baking dish or similar) and refrigerate until completely set- minimum of 6 hours up to overnight.
Once the ganache is set, remove from the refrigerator and use a small scoop (1 ¼ “to 1 ½ “) to form balls of ganache.
Roll the scooped ganache between your palms to form round spheres.
Return to refrigerator.