| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candy | 24 | Servings | |
INGREDIENTS
| 1/4 | c | Heavy cream |
| 2 | tb | Grand marnier |
| 6 | oz | Semisweet chocolate |
| 4 | tb | Butter; softened |
INSTRUCTIONS
From: AUNTIEFIFI@aol.com (Mimi Markofsky) Date: Sun, 14 Apr 1996 01:54:06 -0400 by We're Cooking Now 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. NOTES : Ganache may also be piped into candy cups and refrigerated. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #42 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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