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Liqueur Ganache
Preparation info
- Yield:
120 Pieces
- Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Heavy cream |
Method
- Combine the cream and glucose syrup in a saucepan. Bring to a boil.
- Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
- Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
- Stir outward in larger circles to spread th
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