Recipe - Chocolate Ganache Glaze (Peggy Cullen)
Categories: None, Chocolate Ganache Glaze (Peggy Cullen)
6 ounce High quality semisweet
chocolate, finely chopped
Three fourths 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 1
1/3 cup
Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A38
Posted to MCRecipe Digest V1 #309
Date: Sat, 23 Nov 1996 22:39:42 0600
From: Jackie Bordelon jbord@premier.net
Chocolate Ganache Glaze (Peggy Cullen) recipe makes 16 Servings
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