I remember when I came up with the idea for this dessert and surprised myself by how good it was! Of course, it’s nice to have a pastry chef on hand who can translate my daydreams into reality. But this one is easy enough for anyone. Try using frozen puff pastry sheets if you don’t want to mess with the phyllo dough.
When chocolate is melted in heavy cream, the mixture is called a ganache. The result is a rich, satiny glaze that’s most often poured over cakes, pastries, and flourless tortes. Butter and/or egg yolks can also be added, along with other flavorings such as extracts and liqueurs. If ganache is not used as a glaze while it’s warm, it can be cooled to room temperature and then whipped to twice its volume, to form a mousselike filling for pastries.
