Ingredients:
125 gms cooking chocolate, don't temper
50 gms fresh cream
praline to coat
spearmint essence, liquid based oil essence can also be used
Method:
Melt the chocolate in a double boiler. Using a whisk gradually add cream and essence. Place in the freezer/refrigerate till firm. Using a melon scooper or a large spoon, remove small quantities of the ganache, forming balls coat these in broken praline. Serve immediately in buttercups.
And some more:
Instead of mint essence, try using butterscotch or columbian coffee essence, the possibility of using various essences is endless.
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