Runny chestnut ganache
Ingredients
- 225 g cream 35% fat
- 150 g white chocolate 28%
- 150 g chestnut puree
- 4 g salt
Instructions
- First bring the cream to a boil. Once it’s boiling turn off the heat and add the white chocolate together with the baked chestnut puree and the flaky salt. Blend this till smooth and fully emulsified.
- Then pour it into a piping bottle and fill your desired mold. Let it set in your freezer
- Once frozen remove them from the mold and serve them defrosted.
