Food recipes
Dark Chocolate Ganache
Dark Chocolate Ganache Ingredients: cream, fluid, heavy whipping butter, without salt candies, semisweet chocolate Directions: Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to...
Dark Chocolate Ganache
Ingredients:
cream, fluid, heavy whipping
butter, without salt
candies, semisweet chocolate
Directions:
Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat.
Bring to a boil.
Place the semisweet chocolate in a 3-quart stainless steel bowl.
Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir until smooth.
CHOCOLATE MINT XXX'S
The fantasy begins by placing the chopped chocolates in a medium-size bowl.
Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil.
Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate.
Discard the mint.
Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool.
Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges.
Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
Line a clean baking sheet with parchment paper.
Arrange the mint leaves on the baking sheet.
Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm.
Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
Line a clean baking sheet with parchment paper.
Arrange the mint leaves on the baking sheet.
Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss.
Refrigerate the kisses for 30 minutes until firm.
Store the kisses, tightly covered, in the refrigerator for up to a week.
Ingredients:
cream, fluid, heavy whipping
butter, without salt
candies, semisweet chocolate
Directions:
Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat.
Bring to a boil.
Place the semisweet chocolate in a 3-quart stainless steel bowl.
Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir until smooth.
CHOCOLATE MINT XXX'S
The fantasy begins by placing the chopped chocolates in a medium-size bowl.
Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil.
Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate.
Discard the mint.
Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool.
Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges.
Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
Line a clean baking sheet with parchment paper.
Arrange the mint leaves on the baking sheet.
Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm.
Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
Line a clean baking sheet with parchment paper.
Arrange the mint leaves on the baking sheet.
Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss.
Refrigerate the kisses for 30 minutes until firm.
Store the kisses, tightly covered, in the refrigerator for up to a week.