Apricot Butter Ganache

Preparation info

  • Yield:

    150 Pieces

    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Butter, very soft (30°C/86°F)

Method

  1. By hand, mix together the butter and jam until well combined.
  2. Stream the tempered milk chocolate into the butter mixture while stirring, taking care not to allow chunks of chocolate to form.
  3. Stream in the brandy, stirring until the mixture is homogeneous.
  4. Spread the ganache into a frame 12 × 12 × ¼