Sunday, February 3, 2008

Pink Peppercorn Ganache

This ganache is a part of Love and Death by Chocolate.

Pink Peppercorn Ganache
(makes about 2 cups)

¾ cup heavy cream
2 teaspoons pink peppercorns, crushed
12 ounces semisweet (70%) chocolate

Combine the cream and peppercorns in a small saucepan. Bring the cream to a boil, then lower the heat and simmer for 2 minutes.

Put the chocolate in a stainless steel bowl and pour the cream through a sieve onto the chocolate. Let the cream sit on the chocolate for 3 minutes, then stir well until all the chocolate is melted.

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