Try this delicious baked, gluten-free chocolate ganache recipe from the Sydney Restaurant Flour Eggs Water.
Bring cream, milk, orange zest, vanilla bean to boil.
Melt chocolate (large bowl) over water bath, add cream and mix.
Add eggs and Cointreau mix until all combined.
Line terrine mould with baking paper.
Pass through sieve into terrine mould, cook in water bath.
Bake at 140 degrees for 20-25 minutes.
Once set, garnish with shaved chocolate, fresh fruit, mascarpone or whipped cream.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Note: should still be soft (wobbly) in middle and allow to set in fridge.
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