Prepare a ganache with the
Whip the remaining cream until standing in soft peaks and about doubled in volume, then mix very quickly into the ganache with a balloon whisk. The result should be a rather liquid ganache; if not, the ganache was too cold (return it briefly to the bain-marie). Pour into 4–6 ramekins and chill for several hours before serving.
© 2003 Chantal Coady. All rights reserved.