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Chocolate Ganache with Chilli Pepper |
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IngredientsMakes 4 servings
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Preparation
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- 200gr/7oz dark chocolate (70% cocoa min.), in pieces
- 50gr/2oz butter, softened
- 20cl / 7 1/4 floz cream (35%)
- 1 teaspoon ground chilli pepper
- 2 tablespoons icing sugar
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Melt the chocolate and butter in a double boiler. Remove from heat. Stir. Leave it to cool. Add ground chili.
In a deep bowl, whip the cream at high speed until light and fluffy. Gently fold a large spoonful of whipped cream into the chocolate mixture, then gently fold in the remaining whipped cream.
Divide the chocolate ganache among serving glasses. Refrigerate for 1 hour. Bring to room temperature before serving. Dust with icing sugar just before serving.
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