8 ounces bittersweet chocolate
4 ounces unsweetened chocolate
6 ounces Heavy Cream
2 ounces Big Red Wine
Cocoa Powder For Dusting
Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chocolate, and whisk until smooth. Stir in the wine.
Cool the ganache in the fridge until firm. scoop out with a melon baller or small scoop. roll in Cocoa powder.
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