Ingredients
- 200 gram Whipping cream
- 500 gram Coverture (chocolate)
- 100 gram Praline, chopped
- Melted chocolate to decorate (optional)
Comments
A mix of heavy cream and chocolate is called a ganache and dates back to Europe, around 1850. It traditionally is used as a pastry or truffle filling, or as a glaze, depending on its consistency. A thinner mixture can be whipped after it cools, and used as icing. In this recipe, the mixture will harden as it cools, until it can be cut into shapes.
- A coverture is a decorative cover, in this case, a form of chocolate.
- Praline is a type of candy, made from nuts and sugar.
You will need a a cooking pot, a cookie sheet lined with parchment paper or wax paper, and a sharp knife.
Preparation time: About 40 minutes.
Directions
| Step 1 | Bring the whipping cream to a low boil. | The cream will froth at the edges. |
| Step 2 | Add coverture, stirring constantly. | |
| Step 3 | Add praline. | |
| Step 4 | Spread the ganache onto the cookie sheet to set. | This may take a few hours. |
| Step 5 | Cut the ganache into shapes. | |
| Step 6 | Dip the pieces in melted chocolate or drizzle chocolate over the surface. |