| 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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