Stéphane Reynaud

Ganache

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Chocolate 250 g
  • Pouring cream 150 ml
  • Milk

Method

  1. Melt the chocolate in a double-boiler, add the milk and the cream and mix well.