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Ganache for plating
Preparation info
- Yield: Approximately 12 ounces ,
12
servings - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient |
Method
- Place the chocolate into a heat-proof stainless steel bowl.
- In a small, heavy saucepan, bring the cream to the boil.
- Remove from the heat and pour over the chocolate.
- Stir, without aerating, to melt evenly.
- Set aside to cool and then transfer to a squeeze bottle, covered, until ready to plate the dessert.
- Refrigerate, cover