Thursday, June 23, 2011

Mocha Ganache Filled Chocolates by Chef Shireen Anwar's Student Yasmeen

Dark cooking chocolate (melted) 100 gm

Ingredients for Mocha Ganache
Cream (Tetra pack)                                1/2 cup
Dark cooking chocolate (chopped)          100 gm
Coffee                                                  1/4 tsp slightly heaped

Method for Ganache:
Heat 1/2 cup cream in a pan, before the cream starts boiling remove pan from fire. Add coffee and mix to dissolve the coffee. Then add chopped dark cooking chocolate and mix until chocolate is melted. Mix well and remove from flame and keep aside.

Method for Chocolates
-         Apply melted dark chocolate in the base and sides of the chocolate molds (either use spoon or it can easily be applied through paint brush). Chill to set for a couple of minutes (3 to 4 minutes). Then pour approximately 1/2 tsp of ganache inside the set chocolates. Again chill chocolates to set (so that when we cover it with chocolate ganache don’t get mix)
-         Then pour melted chocolate to cover the chocolates. Chill till set. Then take out from the molds.

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