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Chocolate Ganache

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Directions

1.

Melt the chocolate with margarine over a double boiler. Add the whipped topping (unwhipped) and nougat powder to the melted chocolate.

2.

Add the ganache into a piping bag fitted with the decorative tip of your choice.

3.

When the cream thickens, pipe onto your dessert. Decorate with a fresh leaf, attached with a dot of melted chocolate.

Notes:

If the ganache is too loose, cool at room temperature (not in the refrigerator).