Once the cream is at
temperature pour over the chocolate and leave alone for a couple of minutes before stirring together to form a vibrant green ganache.
Not exact matches
Pour the
chocolate mixture (cooled to room
temperature)
over the top of the bombe, allowing it to run down the sides.
Pour the mixture
over the bread cubes and let rest for 30 minutes or so at room
temperature, until the
chocolate custard has been absorbed by the bread.