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Add a photoServings: 36
Ingredients
- Â Â See part 1
Directions
- Place them on a parchment-lined baking sheet. Place the sheet in the refrigerator till hard, about 20 min. Scrape the ganache from the rack and pan and return it to the bowl of room temperature ganache. Hot the ganache over a double boiler to the right "pouring" consistency. Repeat the coating process with the remaining diamonds.
- Transfer the refrigerated ganache to a pastry bag which has been fitted with a medium-sized star tip. Decorate each diamond with a ganache star.
- Refrigerat the diamonds for at least 1 hour before serving. Allow the diamonds to come to room temperature for 10-15 min before serving.
- NOTES : These may be made in larger sizes for dessert size pcs. Don't make them too large, they are very rich !! You may also make this as a round torte, using 9" round pans. Spread the filling as directed, but cover the entire torte, placed on the cooling rack, with the room temperature ganache. Decorarte with ganache stars or possibly rosettes around the edges.
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