How to make chocolate
ganache petits fours:
Quantity for casing |
Ingredients |
| 175g (6oz) |
Plain chocolate, broken
into pieces |
| 1 tsp |
Sunflower oil |
Quantity for ganache |
Ingredients |
| 150ml |
Double cream |
| 100g (4oz) |
Plain or milk chocolate,
broken into pieces |
| Dash |
Rum or brandy to flavour |
| Small quantity |
Shredded pistachio nuts |
| Small quantity |
Edible gold leaf |
|
|
Method
First make the chocolate casings. Melt the
chocolate slowly in a bowl with the oil over a pan
of hot water. Allow to cool slightly then brush the
inside of about 25 petits fours cases with a thin
layer of chocolate (you can use a fine brush to
do this, or even just the ball of one finger). Leave
to set in a cool place. Give the cases a second coat
of chocolate and leave to set in the same way.
For
the Ganache, place the cream into a small saucepan
amd bring to the boil. Remove from the heat and add
the chocolate pieces and a little rum or brandy.
Stir until the chocolate has melted. Return the pan
to the heat, bring to the boil and then take off
the heat and allow to cool. When firm, spoon the
chocolate ganache into a piping bag fitted with a
medium star nozzle and pipe rosettes of the ganache
into chocolate cases. Carefully peel off the petits
fours cases. Decorate the top of each with a shred
of pistachio nut or a touch of gold leaf, and chill
until required.
Thanks to
Alice Robinson from the United Kingdom for submitting this chocolate ganache
petits fours recipe.
Added on
24 August 2007.
|
