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Making the Chocolate Ganache: To
prepare ganache, chop or grate chocolate into small pieces. Place in top half of
double boiler along with cream. Put hot (not boiling) water in bottom half of a
double boiler, making sure the water doesn't touch the top pan. Stir often with
wooden spoon.
When all of the chocolate has melted, beat until well combined. Remove from
heat, let cool to room temperature. Transfer to covered bowl and refrigerate
overnight to harden. (Ganache will keep in this state for a few days if
necessary.)
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Chocolate Bavarian Mint Truffles
Ganache:
8 oz. dark sweet chocolate
3/4 C. heavy cream
1 1/2 T. Creme De Menthe
Dipping:
16 oz. dark sweet chocolate
2 T. vegetable oil
Garnish:
green sprinkles for garnish
When chocolate and cream ganache have cooled to room temperature, stir in Creme
de Menthe before refrigerating. Sprinkle dipped truffles with green sprinkles.
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