INGREDIENTS

INSTRUCTIONS

CHOCOLATE GANACHE
From: yu105639@laurel.yorku.ca (William Ing)
Date: 29 Dec 1994 13:11:41 -0500
From Marcel Desaulniers' Death By Chocolate; The last word on a consumming
Passion.  This recipe starts is divided into two parts; Almond Meringue
Crisps for the base and a Chocolate Ganache as the topping.
Equipment: Measuring spoons, 2 baking sheets, food processor with metal
blade, electric mixer with balloon whisk, rubber spatual, greasproof paper,
piping bag, double boiler, cling film, whisk, 2 pint/1.5L saucepan, small
stainless steel bowl, medium star nozzle..... or equivalent.
Preheat oven to 325F/170C/Gas 3.  Lightly toast almonds on a baking sheet
in oven for 5 minutes. Let cool to room temp. Reduce oven temp to
225F/100F/ Gas 1/4
Coarsely process toasted almonds with 1oz/28g sugar into 1/8" size pieces
and set aside until needed.
Line two baking sheets with greaseproof paper.  Create meringue by whisking
egg whites on medium speed with balloon whick until frothy (approx 1 min).
Add cream of tartar and salt and increase speed to high until whites begin
to stiffen, then gradually add 4oz/113g caster sugar. The egg whites should
form peaks that are stiff but not dry. Add almond essence and whisk on high
for an additional 30 seconds. Remove from mixer and using a rubber spatula,
fold in the chopped almonds and cornflour.
Fill a piping bag (with no nozzle) with the meringue.  Pipe 30 - 1.5"
mounds of meringue onto the paper-covered baking sheets (~15 per sheet).
Make an indentation into the centre of each meringue by dipping your thumb
in some icing sugar and then into the centre of each meringue. Place
meringues in the preheated oven and bake for 30 minutes. Reduce temperature
to 200F/100C/ Fas 1/4 and bake for an additional 2 hours. Remove from oven
and allow to cool for 20 min before handling.
While  crisps are cooling, prepare ganache.  heat 1" of water in the bottom
half of a double boiler over medium heat.  Place the plain chocolate in the
top half of the double boiler.  Tightly cover the top with cling film and
allow to heat for 5-6 minutes.  Remove from heat and stir until smooth.
Heat the  double cream, 1 tsp of sugar and nbutter in a saucepan over
medium high heat. Bring to a gentle boil. Pour boiling cream over the
melted chocolate and stir until smooth. Transfer teh ganache from the
boiler to a small stainless steel bowl. Cover wtih cling film and
refrigerate until firm (~20min). Transfer ganache to a piping bag fitted
with a medium sized star nozzle. Pipe approx. 1.5 tsp of ganache into the
center of each almond meringue crisp.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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