Ganache

This recipe is using one mold with 21 chocolate pieces.

Ingredients

50g chocolate

50g heavy cream

zest can be added to cream for flavor.

puree can be substituted for half of the cream for flavor.

Instructions

1. Heat cream in pot till it simmers.

2. Pour cream on top of chocolate and mix until well combined.

3. Let cool to 31c.

4. Pipe into chocolate shells and let set overnight.