Chocolate ganache glaze (peggy cullen)

Yield: 1 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

Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A38 Posted to MC-Recipe Digest V1 #309 Date: Sat, 23 Nov 1996 22:39:42 -0600 From: Jackie Bordelon <jbord@...>

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