Easter Recipes, Easter Modeling & Easter Cake Decorating
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Chocolate Eggs filled with truffle cream
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Basic truffle
cream recipe - ganache 9 oz heavy cream (whip cream) bring to a boil 8 oz milk couverture chopped or chips Poor hot cream onto chocolate and stir immediately. Add 1 1/2 oz of butter and stir until smooth. Let cool and store in refrigerator. Filling can also be used for truffle cake, truffle heart cookies and similar. |
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