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

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)

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.

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Chef Recipes:
Chocolate Butter Ganache Heaven
Dried Fruit Chips
Fruit Leather
Oven Roasted Bannas
Oven Roasted Banana Cake
Oven Roasted Banana Baked Alaska


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