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Francisco Migoya

Bitter Ganache Squares

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Preparation info
    • Difficulty

      Medium

Appears in
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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 476 g / 16.79 oz heavy cream
  • 429 g / 15.13

Method

  1. Bring the heavy cream to a boil and pour over the chocolate. Let the mixture sit without stirring for 1 minute. Stir with a rubber spatula until the chocolate has melted. Mix in the butter and stir until it has melted. Cover and allow to firm for 45 minutes at room temperature.
  2. Meanwhile, line a half sheet pan with a nonstick rubber mat. Place a

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