Chocolate
Butter Ganache Heaven
By Chef
Condra Easley, Patisserie Angelica, Santa Rosa, CA
Made
with:
1 Slice of Vanilla Häagen-Dazs Mudslide Pie
Serves
1
Ingredients:
1 Slice Vanilla Häagen-Dazs Mudslide Pie
2 cups Milk
2 1/2 cups Heavy Cream
2 1/2 lbs Chocolate (high quality, chopped)
10 oz. Butter (softened, unsalted)
Directions:
PrHeat milk to a boil and pour over the chopped chocolate.
Stir. Heat cream to a boil and pour over mixture. Add softened
butter and whisk the mixture together to emulsify. Should
the liquid not be hot enough to melt down the chocolate, place
over a bain-marie to melt remaining chunks. This is best made
the day before and refrigerated. To use: heat slowly in the
microwave or over a bain-marie.
To
Glaze:
Place the frozen Vanilla Häagen-Dazs Mudslide Pie slice
on a glazing rack. Pour liquefied chocolate butter ganache
over each slice, completely covering. Using an offset spatula,
move each slice to a parchment covered sheet pan. Decorate
with chocolate curls and freeze until ready to serve. It is
important that the glaze is not hot, otherwise it will compromise
the frozen ice cream.
Other
Related Links:
For
more information e-mail: info@patisserieangelica.com
Chef
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Chocolate
Butter Ganache Heaven
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