Photo by David Bishop
What is better than fresh fruit and chocolate? OK, maybe sex, but I’m thinking of what to serve at your next dinner party, or to your lover before the aforementioned.
A simple and elegant arrangement of seasonal fresh fruit is always delightful. It becomes extra special when you pair it with Chocolate Ganache. It may sound complicated, but it is not. Ganache is basically equal parts dark chocolate and heavy cream melted together. Add additional flavorings if you like. I used rum and contreau…just a pinch.
In a 1 quart sauce pan heat 8 oz. of heavy cream with 1 table spoon each of dark rum and Cointreau. When it is very hot but not boiling, turn off the heat. Add 8 oz. of shaved or finely chopped unsweetened dark chocolate. This is the time to use really good chocolate, not the bakers stuff. Stir until it is all melted and Viola! You have ganache. Pour it around your fruit arrangement.
You can also put in in your refrigerator until you want it for further use. It is the basic truffle. Once firm, scoop a teaspoon full and roll it into a ball. Roll it in cocao powder or confectioner’s sugar and you have truffles.
How simple is that?