1/2 cup heavy cream
1-2 Tbsp butter
2 cups (12oz) semi-sweet chocolate chips
Heat cream and butter to a simmer. Pour over chocolate chips and let sit until chocolate is melted. Whisk until velvety smooth.
Set aside until room temperature and then pour over cooled cake for a gnoche frosting.
Chill in refrigerator until almost firm and scoop out with a melon-baller to use as chocolate truffle filling.
Original recipe found online somewhere. Meredith tweaked it to come up with this.
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