Velvet Manjari Chocolate Ganache

8 to 10 servings

Lay a Silpat baking liner on a baking sheet and place a 7-inch square or 8-inch round ring mold on top. (The outer rim of an 8-inch springform pan with bottom removed will work.) Stir together the praline paste and cookie or ice-cream-cone crumbs. Pour the mixture into the ring mold and spread evenly and thinly across the bottom. Pour in the melted white chocolate and spread it thinly on top. Refrigerate.
Place the chopped Manjari chocolate in a large bowl and set aside. In a medium saucepan bring the cream and milk just to a simmer. Combine the yolks and sugar and whisk well. Whisk constantly and very slowly add the hot cream mixture. Return it to the pot, place over medium heat and stir constantly until it thickens just enough to coat the back of a spoon. (Do not overcook or it will curdle.) Immediately pour mixture over the chopped chocolate and stir until the chocolate is completely melted and smooth. Refrigerate until it is no more than room temperature.
Pour cooled mixture into the ring mold and refrigerate until set.
To make the garnish: Combine the pomegranate molasses, sugar and 1 1/2 cups water. Simmer until reduced to a thick syrup, cool and place in a squeeze bottle.
To serve, dip a kitchen towel into hot water and wrap it around the outside of the mold to help release the ganache. Lift the ring off. Cut ganache into 2-inch squares or thin wedges. Top with a few pomegranate seeds and squeeze some pomegranate syrup around the plate for decoration.

Praline paste is available from New York Cake and Baking Center, (800) 942-2539. Pomegranate molasses can be ordered from Kalustyan’s.