Ganache II
A pink sauce made with white chocolate and light cream.
Ingredients
white chocolate (chopped)
1 lb (450 g)
heavy cream (warmed)
4.5 oz (125 g)
red food coloring
a few drops
Instructions
1
Melting chocolate
Melt the white chocolate in a bain-marie (double boiler).
2
Mixing and coloring
Heat the heavy cream and mix it into the chocolate. Add a pinch of red food coloring to make a light pink color.
3
Chilling
Refrigerate until ready to use.
