The ganache is a soft cream, of French origin, easy to prepare and that today we offer you in a really tasty variant with dark chocolate, Traditional Balsamic Vinegar Cherry and toasted pine nuts.
Ideal for decorating and glazing cakes and sweets of all kinds, this balsamic ganache has been selected for us by Chef Claudio Bagni – San Silvestro Restaurant.
Are you curious to find out how to make it happen? Here are all the steps.
Ingredients:
- 500 gr fresh cream
- 1000 gr dark chocolate
- 70 gr Traditional Balsamic Vinegar Cherry
- 200 gr toasted pine nuts
Preparation:
First of all, take a small saucepan in which to pour the fresh cream to bring it to a boil. At the same time, finely chop the dark chocolate and add it to the cream. As soon as the chocolate has melted, add the Traditional Balsamic Vinegar DOP CILIEGIO.
As a result, pour the mixture thus obtained into finger food glasses and store in the refrigerator for at least an hour.
Presentation:
Before serving, toast the pine nuts to use them, still warm, as a garnish on each small glass of ganache.
Et voila, your mini-dessert is ready to be tasted!
