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Ingredientes
- 1 x recipe Nut Meringue see * Note
- 8 ounce Heavy cream - (1 c.)
- 12 ounce Top-quality bittersweet chocolate minced fine (or possibly semisweet chocolate)
Direcciones
- Preheat oven to 325 degrees.
- Load Nut Meringue into a pastry bag fitted with the plain tip. Line 2 baking sheets with parchment. Pipe a little meringue into each corner to secure paper. Pipe out six 3-inch disks on each pan, letting the meringue fall from the tip. Bake at 325 degrees for about 30 min till lightly colored and hard. Allow to cold and remove parchment by peeling it off. You will have 12 disks.
- Place cream in medium heavy-bottomed saucepan and bring to a simmer. Turn off heat and stir in minced chocolate. Set aside to heat for five min, then whisk till smooth and place in the mixing bowl of an electric mixer fitted with the paddle. Beat at medium speed till cooled and light. Loa ganache into a pastry bag fitted with medium star tip.
- Lay out 4 meringue disks in front of you, flat side down. Pipe out spiral of ganache to completely cover disks. Place 4 more disks on top and pipe out more ganache the same way. Top with remaining four disks and pipe ganache rosette on top of each. Allow to sit at room temperature 2 hrs before serving for texture and flavors to mellow. Serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 184 | 94% |
| Total Fat 20.98g | 26% |
| Saturated Fat 13.06g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 22mg | 1% |
| Potassium 43mg | 1% |
| Total Carbs 1.58g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.06g | 0% |
| Protein 1.16g | 2% |
