Monday, 26 April 2010
Chocolate Tart with Milk Chocolate Ganache
200 gm melted dark chocolate
150 gm milk chocolate
175 ml fresh cream
Melt the dark chocolate and cool it to the room temperature and brush them on silicon moulds. Keep it in the freezer for at least 10 to 15 mins.
Boil the cream and add the mix of dark and white chocolate into it. Pour in the melted mix into the chocolate mould.
Set it in the fridge for atleast an hour and serve cold.