Yield: 24 Servings
|¼ cup||Heavy cream|
|2 tablespoons||Grand marnier|
|6 ounces||Semisweet chocolate|
|4 tablespoons||Butter; softened|
From: AUNTIEFIFI@... (Mimi Markofsky) Date: Sun, 14 Apr 1996 01:54:06 -0400 by We're Cooking Now
In a heavy saucepan, reduce cream over a medium heat by ½. Add the Grand Marnier and chocolate; stir until melted. Remove pan from heat and stir in butter. Place in a shallow glass dish and refrigerate until firm, 2-4 hours (may be done to this point, covered with plastic wrap and refrigerated 3-4 days in advance). Scoop with #100 scoop and roll into cocoa, nuts or tempered chocolate. Refrigerate to firm again before serving.
NOTES : Ganache may also be piped into candy cups and refrigerated.
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