Mini-Cone sweet with butter ganache

  • 20 pieces of Pidy Mini-Cones sweet
  • fresh mint leaves
  • melted chocolate

For the butter ganache

  • 125g dark chocolate
  • 75g cream
  • 30g glucose
  • 200g butter

Dip the edge of the Mini-Cones into the melted chocolate, place them in the Mini-painter pallet and let the chocolate set.

Butter ganache
Butter ganache: boil the cream and the glucose, remove from the heat and add chocolate. When all of the chocolate has melted, add soft butter and stir vigorously, keep stirring until it cools down, fill the Mini-Cones using a piping bag with fluted nozzle and finish with a mint eaf.