Chocolate Ganache Recipe with Nespresso Ristretto Origin India Grand Cru Cream, Pear & Hazelnut by Oliver Dunne
This decadent chocolate ganache recipe has been created by chef Oliver Dunne, showcasing the delicious pairing of dark chocolate with the complex notes of Nespresso Ristretto Origin India Grand Cru. Ingredients: Pear Foam – 335g pears, blended to a puree – 5g whip – 2g xanthan powder – 150ml cream – 10g icing sugar – …