Title: Chocolate Ganache Glaze (Peggy Cullen)
Categories: None
Yield: 1 Servings

6 oz High quality semi-sweet
-chocolate, finely chopped
3/4 c Heavy cream

Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream
over the chocolate and gently stir to melt all the chocolate. This can be
made up to 3 days before and reheated slightly for use. The glaze should
drizzled over the puffs when its room temperature, or slightly warm, but
still liquid. If the glaze is hot, it will drip too much. Yield: about 1
1/3 cup
Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A38

Posted to MC-Recipe Digest V1 #309

Date: Sat, 23 Nov 1996 22:39:42 -0600

From: Jackie Bordelon