Recipe – Sformato al cioccolato
Baked Chocolate Ganache (gluten free)
Ingredients
1kg Dark Chocolate (we love and use amedei)
600ml Cream
100ml Milk
6 Eggs
2 Orange Zest
50ml Cointreau
1 Vanilla bean
Method
- Bring cream, milk, orange zest, vanilla bean to boil
- Melt chocolate in a large bowl over a water bath, add cream to milk
- Add eggs and cointreau mix until all combined
- Line terrine mould with baking paper
- Pass thorugh sieve into terrine mould, cook in water bath
- Bake at 140 degrees for 20-25 minutes
Should still be soft and wobbly in middle and allow to set in fridge.
Garnish with shaved chocolate, fresh fruit, mascarpone or whipped cream
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