Chocolate ganache pots with French mustard
Combine Marne French mustard with chocolate in these delicious ganache pots.
Preparation method
Pour the whipped cream and milk into a saucepan and add the mustard. Stir in the mustard well and heat the mixture until it is hot, but not yet boiling.
In the meantime, finely chop the chocolate. Add the chopped chocolate to the hot cream mixture. Stir everything well.
Divide the chocolate ganache among 4 espresso cups. Let the ganache jars cool thoroughly in the refrigerator for at least 2 hours.
Remove the jars from the refrigerator at least half an hour before serving. If necessary, sprinkle with some cocoa powder immediately before serving.
Ingredients
(for 4 persons)
- 150 gr dark chocolate (minimum 70%)
- 75 ml cream
- 75 ml milk
- 2 tsp Marne French mustard
- Optional: cocoa powder for dusting
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