Used in our Gluten Free Brownie Bowl.
Ingredients
- 1/3 cup Peruvian Ganache (80F)
- ¼ cup heavy cream
- 1/3 cup crème fraiche
Directions
Step 1
Heat heavy cream until a simmer
Step 2
Remove from heat
Step 3
Place Peruvian Chocolate pistols or chopped chocolate and whisk until dissolved.
Step 4
Let cool until 80F