|½ cup||Whipping cream|
|8 ounces||Chopped semisweet chocolate|
|¼ cup||Confectioner's sugar|
|1||Pack (12 oz) frozen|
|2 tablespoons||Cold water|
|1 teaspoon||Lemon juice|
To make ganache: place cream in pan & heat until it just starts to boil. Stir in chocolate & butter until smooth & melted. Stir in confectioners sugar. Refrigerate until slightly firm, about 30 minutes. Using pastry bag fitted with a star tip, pipe ganache onto baking sheet lined with wax paper. Or mixture can be spooned out & smoothed into heart shapes. Refrigerate or freeze until firm.
Meanwhile, place berries & sugar in a 1 quart bowl. Cook until mixture starts to boil. Combine cornstarch & water, stir into berries with lemon juice. Cook until slightly thick. Strain; discard seeds.
Refrigerate until chilled. Before serving, thin with a little water to desired consistency. To serve, pour a thin layer of sauce onto small plate. Carefully place ganache in center. Submitted By THESERVS@... (THOMAS E. HAUG) On MON, 13 NOV 1995 155854 -0500
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