Chocolate Ganache

Esther Malka Esther Malka
Leave a review
6
Easy Parve

Directions

To prepare the Ganache

  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).

Suggested Recipes

Explore

chocolate decorative ganache quick-and-easy super easy
Did you make this recipe yet?

What Cooks Are Saying

0.0 out of 5

1 global rating

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments