Monday, July 04, 2011

Chocolate Ganache.

80g pure cream
50g dark chocolate, chopped
25g milk chocolate, chopped
14g butter

For ganache, pour cream into a saucepan and almost bring to the boil. Add chocolate and stir until smooth. Add butter and mix until well combined. Fill chilled tartlets with ganache and refrigerate for 20-30 minutes to set.

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