Swiss style basic ganache in small candy cups. Instead of using 20g of fresh cream and 20g of milk, you can make the ganache with 40g of fresh cream without milk. For a smooth texture, make sure to blend the ingredients well until the mixture is emulsified.
¡üPreparation Tip
¡üInstructions
Photo #1 Photo #2
Combine cream and milk in a saucepan. Bring it to a boil.
Add chopped chocolate and stir until the chocolate is melted. (Photo #1)
Transfer the mixture into small candy cups and let chill in the refrigerator until solid. (Photo #2)
Combine cream and milk in a saucepan. Bring it to a boil. 
Add chopped chocolate and stir until the chocolate is melted. (Photo #1)
Transfer the mixture into small candy cups and let chill in the refrigerator until solid. (Photo #2)
