Graham Ganache
- 1/2 recipe Graham Crust (page 112)
- 85 g milk (1/3 cup)
- 2 g kosher salt (1/2 teaspoon)
- Combine the graham crust, milk, and salt in a blender and puree on medium speed until smooth and homogenousit will take 1 to 3 minutes (depending on the awesomeness of your blender).
- If the mixture does not catch on your blender blade, turn it off, take a small teaspoon, and scrape down the sides of the canister, remembering to scrape under the blade, then try again.
- Use the ganache right away, or store in an airtight container in the fridge for up to 5 days.
graham crust, milk, kosher salt
Taken from www.epicurious.com/recipes/food/views/graham-ganache-382357 (may not work)