Sarah Bernhardts
| Yield: | 1 Servings |
| Categories: |
| 2/3 | c | (3 1/2 ounces) whole blanched almonds |
| 3/4 | c | Sugar |
| 3 | tb | (1-2) egg whites |
| 1/2 | ts | Almond extract |
| Chocolate Ganache, made and chilled at least 5 to 6 hours in advance, recipe follows | ||
| Sarah Bernhardt Chocolate Glaze, recipe follows | ||
| Gold leaves -or- | ||
| 2 | tb | Minced unsalted shelled pistachios |
| CHOCOLATE GANACHE | ||
| 2 | c | Heavy cream |
| 8 | oz | Semisweet or bittersweet chocolate, finely chopped |
| SARAH BERNHARDT CHOCOLATE GLAZE: | ||
| 8 | oz | Semisweet or bittersweet chocolate, cut into bits |
| 6 | oz | Sweet butter |
| 1 | tb | Light corn syrup |
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