Chocolate ganache glaze

Yield: 4 servings

Measure Ingredient
6 Ounces, high quality
Semi-sweet chocolate, finely
Chopped
¾ cup Heavy cream

Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate.

This can be made up to 3 days before and reheated slightly for use.

The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.

Yield: about 1⅓ cup

BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A38

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