GANACHE AL CIOCCOL ATO CON NOCI

Authorildavide

I “borrowed” this from a restaurant that has long since closed. I added my own twist to this dish and have kept this wonderful ganache recipe alive and well!

Crust
 1 cup of chopped pecans
 1 cup of chopped walnuts
 2 tablespoons of sugar
 ¾ cup of salted butter
 Mix all together and form into a 14 in tart pan, bake for 12 minutes at 400°, let cool.
Chocolate Ganache
 2 cups semi sweet chocolate
 2 ¾ Cups bittersweet chocolate
 ¼ Cup of cream
 ¼ Cup of milk
 1 egg yolk

1

Using a double boiler or a pot of steamed water with a metal bowl over it, melt chocolates together.

2

Bring cream and milk to a boil whisking in egg and add the melted chocolate until smooth, pour into chilled pecan crust and chill for 2 hours.

3

Garnish with whole pecans, rock salt and chocolate sauce.

Ingredients

Crust
 1 cup of chopped pecans
 1 cup of chopped walnuts
 2 tablespoons of sugar
 ¾ cup of salted butter
 Mix all together and form into a 14 in tart pan, bake for 12 minutes at 400°, let cool.
Chocolate Ganache
 2 cups semi sweet chocolate
 2 ¾ Cups bittersweet chocolate
 ¼ Cup of cream
 ¼ Cup of milk
 1 egg yolk

Directions

1

Using a double boiler or a pot of steamed water with a metal bowl over it, melt chocolates together.

2

Bring cream and milk to a boil whisking in egg and add the melted chocolate until smooth, pour into chilled pecan crust and chill for 2 hours.

3

Garnish with whole pecans, rock salt and chocolate sauce.

GANACHE AL CIOCCOL ATO CON NOCI
2017-10-25T11:07:11+00:00October 25th, 2017|