Bo Friberg

Brandied Cherry Ganache

Preparation info

  • 3 cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 14 ounces (400 g) brandied Guinettes cherries (see Note)
  • 9 ounces

Method

  1. Puree the cherries with any juice clinging to them in a food processor.
  2. Set aside 2 ounces of the puree to use in making the mousse. Combine the remainder with the melted chocolate. Incorporate the glucose or corn syrup, butter, and kirschwasser and mix until smooth.