"Who's It?" Milk Chocolate Ganache with Black Forbidden Rice, Cocoa Nibs & Ovaltine - Recipe Finder
"Who's It?" Milk Chocolate Ganache with Black Forbidden Rice, Cocoa Nibs & Ovaltine
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Top Chef: Just Desserts, Season 2, Episode 5, Quickfire Challenge, Winner
Ingredients
Ovaltine Petite Beurre:
- 240 grams pastry flour
- 64 grams powdered sugar
- 140 grams Ovaltine
- 4 grams fleur de sel
- 180 grams butter
Puffed Rice Mix:
- 100 grams black forbidden rice
- 400 grams canola oil
- 50 grams crispy rice cereal
- 50 grams cocoa nibs
- 50 grams peanut butter
- 3 grams salt
- 100 grams milk chocolate (melted)
Milk Chocolate Ganache:
- 600 grams milk chocolate
- 600 grams heavy cream
- 2 grams salt
- Dark chocolate, tempered, for dipping
- Sea salt, garnish
Directions
Ovaltine Petite Beurre:
1. Blend all ingredients in food processor. Press into a half sheet cake frame.
2. Bake in a pre-heated 325 degree Fahrenheit oven for 10 minutes. Rotate and bake for 10 more minutes.
Puffed Rice Mix:
1. Get oil hot in shallow frying pan. Puff black forbidden rice by frying and strain through chinois.
2. Mix puffed black rice, crispy rice cereal, cocoa nibs, peanut butter, salt, milk chocolate (melted) and spread evenly over petite beurre. Place in blast freezer for 10 minutes to chill. Meanwhile, make milk chocolate ganache.
Milk Chocolate Ganache:
1. Bring heavy cream to scald. Turn off heat, pour over milk chocolate and salt. Hand blend until smooth and pour over crispy rice mix in cake frame.
2. Allow to set using liquid nitrogen. Cut bars into 3/4 of an inch by 3 1/2 inch in length. Dip in tempered dark chocolate. Sprinkle sea salt before chocolate sets.
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