Striped Chocolate Ganache MosaicPrint This
- ○ 400 g milk cream (30% fat)
- ○ 200 g milk chocolate
- ○ 200 g dark chocolate
- ○ 1 pack petit beurre biscuits
- ○ 1 whiskey shot
- ○ 1 tablespoon of honey
- ○ 50 g White chocolate grated
In a bowl, place milk chocolate and dark chocolate into pieces.
In a saucepan warm the cream and just before boiling add it to the bowl with chocolate. Allow the chocolate to melt for 1-2 minutes and then stir.
Add the honey, and a shot of whiskey and stir again until the mixture is homogenized. Place the ganache in the fridge for 1-2 hours to thicken slightly.
In an oblong cake tin, place plastic wrap, in an amount sufficient to cover the mosaic.
Place a layer of chocolate ganache, then a layer of biscuit, and then repeat the proccess. Cover with the plastic wrap and place in the refrigerator for one night to cool.
We smear on a long platter, remove the plastic wrap and adorn it with grated white chocolate.