Ganache - Fresh On The Menu Recipe

Crab Salad

  • 1qt heavy cream
  • 1#8oz. dark chocolate
  • bring cream to a boil pour over chopped chocolate and stir until smooth.

Bailey’s Chocolate Souffle

  • 1.5oz Bread Flour
  • 1.5oz Butter
  • 1oz. Cocoa
  • 1c. Milk
  • 4oz. Egg Yolks
  • 1/4c. Bailey’s Liquer
  • 5oz Bittersweet Chocolate
  • 4oz. Egg Whites
  • 1/4c. Sugar



Beat the flour butter and cocoa in a mixer till smooth. Warm the milk and slowly add it to the afore mixture until incorporated. Return this mixture to the stove and cook it until thickened slightly. Cover and let stand for 5 minutes. Add the egg yolks, Bailey’s and chocolate and mix till smooth.

Whip the egg whites and the sugar until they form soft peaks. Fold 4oz. of the chocolate souffle base mix into this mixture. Smear butter into 4 six ounce souffle cups and fill the cup with sugar. Dump out the sugar so that a thin coating is all that remains. Pour the souffle mixture into these cups leaving a 1/4 inch rim at the top and bake in a 400 degree oven for 17 minutes. Serve immediatly with Mint chocolate chip ice cream and Ganache sauce.

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