Basic ganache recipe for praline fillings

You will need:

Ingredients: 200gms best quality couverture chocolate
50gms thickened organic cream.

Method: Heat your cream until just before the boil pour over chopped chocolate in a heat proof bowl. Let stand for 2 minutes then blend with a stem blender.

Pipe directly into praline shells or store in the fridge until required.

This ganache is absolutely delicious poured over ice-cream.

Try it at home. Its delicious!

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