MILK CHOCO­LATE GANACHE

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Treats -

½ cup (125ml) pour­ing cream 200g milk choco­late, coarsely

chopped

1 Bring cream to sim­mer­ing point in a small saucepan, but don’t boil; re­move from heat.

2 Add chopped choco­late to hot cream; stir un­til smooth.

3 Cool mix­ture to room tem­per­a­ture be­fore beat­ing or whip­ping ganache to the de­sired con­sis­tency. (Ganache can also be re­frig­er­ated for around 30 min­utes, or un­til it be­comes thick and spread­able, then whipped with an elec­tric mixer un­til it in­creases in vol­ume and be­comes fluffy.)

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