Page 244 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented
P. 244
Oftentimes, when making a batch of ganache for a recipe you will
have a nice amount left over, so I suggest you make truffles. Allow
the ganache to set completely and then, using a melon scoop, a
teaspoon-sized cookie scoop, or a teaspoon, form small balls of
chocolate. Roll them in your hands to make them uniform and
then dust them with cocoa. (Wearing latex gloves makes this a
much cleaner task!) Serve them with the cream pie for an added
dose of bittersweet.
