For Christmas, I was hoping to recreate a croquembouche to add to the festivities. When I made the chouxs, they came out far larger than I hoped. It wouldn’t have made for a delicate croquembouche, so I improvised and dipped them all in dark chocolate ganache.
For the ganache, I used Ina Garten’s recipe: chocolate, heavy cream, and (I omitted this since I was using a very dark chocolate) instant coffee. It’s simple, but I saw a recipe that calls for a dash of salt and some butter. I’d like to try that next for a more complex flavor in the chocolate.
