Variation: Ganache Stuffed Figs
This makes such a refreshing and simple fresh fruit dessert with mint infused ganache.
CHOCOLATE RECIPE HELP
INGREDIENTS
3/4 cup heavy (whipping) cream
2 tablespoons chopped fresh peppermint leaves
6 ounces quality bittersweet or semisweet chocolate, finely chopped
12 ripe fresh figs, quartered
3/4 cup fresh raspberries
1/3 cup slivered or sliced almonds, toasted
6 to 8 small peppermint sprigs, for garnish
INSTRUCTIONS
1. Combine cream and chopped mint in saucepan, and bring to a boil. Remove from heat, cover, and allow mint to steep for 5 minutes.
2. Place chocolate in a bowl and set a strainer over it. When the cream has steeped, pour it through the strainer, pressing gently on the mint to extract all the cream. Discard mint.
3. Gently stir cream-and-chocolate mixture until it is perfectly smooth and chocolate is melted. Let cool just until the consistency of a thick sauce.
4. Spoon about 2 tablespoons of sauce into 6 to 8 individual bowls. Scatter figs and raspberries over sauce. Drizzle remaining sauce over fruit. Sprinkle with toasted almonds, garnish with mint sprigs, and serve.
Note: You can cool the ganache completely and rewarm it very gently in its pan, set over another pan of barely simmering water. Stir gently in one direction.
STORAGE
A classic ganache can generally stay at room temperature for 2 days, as long as it's kept in a cool place. Then it must be refrigerated. If in a bowl, always place a piece of plastic wrap firmly against its surface so a film does not form or it won't form a sugar crust on its surface. Ganache can be frozen for a month. Reheat in the top of a double boiler under gentle heat, whisking together in one direction, before using.
VARIATION
Ganache Stuffed Figs: Cut figs into halves instead of quarters. Cool the ganache to a soft, spreadable consistency. Spread a mound of the ganache on the cut surface of each fig and sprinkle with toasted almonds.
Adapted from Smith & Hawken's Gardeners' Community Cookbook by Victoria Wise
