| • | 1 1/2 cups heavy cream |
| • | 1/2 cup milk |
| • | 8 oz. bittersweet chocolate, chopped fine |
| • | 2 tbsp. butter |
| • | 1 cup The Perfect Purée Tamarind, thawed |
| |
| Method: |
| 1. | Combine cream and milk in a 2-quart saucepot and bring to a boil. |
| 2. | Remove saucepot from stove and add chocolate. Stir until chocolate is fully melted. |
| 3. | Pour chocolate into a stainless steel bowl and stir in butter until fully blended. |
| 4. | Place plastic wrap directly on top of the chocolate to prevent a skin from forming. |
| 5. | Refrigerate until cooled, and then stir in Tamarind puree. |
| |
| Serving Suggestion: |
| The tamarind gives this soft ganache an intriguing sour and earthy flavor. It can be used for dipping chunks of sweet fruit, cookies, as a filling for cakes or in any application where a soft chocolate Ganache is used. |
