Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :6:00
Categories : Candy And Confections Chocolate
Desserts
Amount Measure Ingredient -- Preparation Method
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1/4 cup heavy cream
2 tablespoons grand Marnier
6 ounces semisweet chocolate
4 tablespoons butter -- softened
In a heavy saucepan, reduce cream over a medium heat by 1/2. Add the
Grand Marnier and chocolate; stir until melted. Remove pan from heat and
stir in butter. Place in a shallow glass dish and refrigerate until firm,
2-4 hours (may be done to this point, covered with plastic wrap and
refrigerated 3-4 days in advance).
Scoop with #100 scoop and roll into cocoa, nuts or tempered chocolate.
Refrigerate to firm again before serving.
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NOTES : Ganache may also be piped into candy cups and refrigerated.
