Strawberry Cream Ganache Recipe

Yield: 100 pieces, depending on size.

strawbery-cream-ganache.jpg

Ingredients

Heavy Cream:

100g

Strawberry Puree:

120g

Butter:

100g

Bulk Dark Chocolate:

160g

Bulk Milk Chocolate:

180g

 

 

Preparation

  • Make the shell molding by using tempered dark chocolate.

Directions

  • Bring the cream, strawberry puree and butter to a boil.
  • Allow to cool to a temperature of approximately 95°F.
  • Add the liquid to the tempered dark chocolate and milk chocolate. Mix.
  • Immediately pour ganache into the chocolate shells.
  • Allow to set before closing the bottom of the molds.
  • Allow to cool for approximately 20 minutes.