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Robert Wemischner

Chocolate chestnut cream

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Preparation info
  • Yield: Approximately 12 ounces ,

    12

    servings, 1 ounce each
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient
6 180

Method

  • Add the chestnut puree into whipped cream.
  • Then gently fold in 2 ounces of the chocolate ganache.
  • Place into a pastry bag, outfitted with a plain round tip, measuring ½ inch diameter.
  • Seal the top of the pastry bag and refrigerate, covered, until needed.

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