Chocolate ganache is the start of something special. You should always have ingredients on hand for this versatile confection. Truffles, chocolate glaze, whipped frosting, cookie filling, the possibilities are endless! Liz's truffles are a must.
Makes 2 cups of ganache
8 oz bittersweet chocolate bar or chips (60-70%)
1 cup of heavy cream or whipping cream
2 tablespoons unsalted butter
2 tsp vanilla
Using your Ganache:
To frost as a glaze:
Cool the ganache for 5 minutes (a few minutes longer if you want thicker glaze), then place your cake on a cooling rack over a cookie sheet. Slowly pour the ganache over the cake and spread with an off-set spatula to cover top. Let it drip down the sides. Cool in refrigerator for ½ hour and repeat with remaining ganache.
If making cupcakes, cool the ganache for 5 minutes (a few minutes longer if you want t thicker glaze),dip the tops of the cupcakes into the ganache and refrigerate to allow ganache to set up. Repeat for thicker coating if desired.
Warm ganache is perfect for:
Glazes, filling tarts (then it cools for a thick, fudge-like filling), chocolate dip or fondue, topping for ice cream, cream puffs, and other desserts.
To make a spreadable or whipped frosting:
Pour the ganache into a medium bowl, cover, and allow to cool to room temperature until set, about 1 hour. Gently whip until desired, spreadable consistency then spread with a knife or off-set spatula.
To whip your ganache into a piping frosting, use a handheld or standing mixer, whip room temperature ganache for 2-3 minutes until it is light and fluffy.
Perfect for fillings:
Layer cakes, tarts, profiteroles, macarons and sandwich cookies, truffles
Flavoring your ganache:
After the chocolate and cream is mixed but still warm, mix in your flavors.
Extracts: 1/2 teaspoon of mint, 1 teaspoon orange, or 1 teaspoon of coconut.
Liquors: 1 tablespoon of whiskey, brandy, Baileys, or Grand Marnier
You can also add a teaspoon of espresso powder, a pinch of salt.
8 oz bittersweet chocolate bar or chips (60-70%)
1 cup of heavy cream or whipping cream
2 tablespoons unsalted butter
2 tsp vanilla
- If using a bar chocolate, chop the chocolate using a serrated knife.
- In a heavy bottomed saucepan heat the heavy cream over moderate heat until steaming. Do not boil. If the cream is too hot when you add the chocolate it may seize (separate). Remove the pan from the heat.
- Add the chopped chocolate and butter to the hot cream and stir until the chocolate is melted and the sauce is smooth. Stir in the vanilla.
Using your Ganache:
To frost as a glaze:
Cool the ganache for 5 minutes (a few minutes longer if you want thicker glaze), then place your cake on a cooling rack over a cookie sheet. Slowly pour the ganache over the cake and spread with an off-set spatula to cover top. Let it drip down the sides. Cool in refrigerator for ½ hour and repeat with remaining ganache.
If making cupcakes, cool the ganache for 5 minutes (a few minutes longer if you want t thicker glaze),dip the tops of the cupcakes into the ganache and refrigerate to allow ganache to set up. Repeat for thicker coating if desired.
Warm ganache is perfect for:
Glazes, filling tarts (then it cools for a thick, fudge-like filling), chocolate dip or fondue, topping for ice cream, cream puffs, and other desserts.
To make a spreadable or whipped frosting:
Pour the ganache into a medium bowl, cover, and allow to cool to room temperature until set, about 1 hour. Gently whip until desired, spreadable consistency then spread with a knife or off-set spatula.
To whip your ganache into a piping frosting, use a handheld or standing mixer, whip room temperature ganache for 2-3 minutes until it is light and fluffy.
Perfect for fillings:
Layer cakes, tarts, profiteroles, macarons and sandwich cookies, truffles
Flavoring your ganache:
After the chocolate and cream is mixed but still warm, mix in your flavors.
Extracts: 1/2 teaspoon of mint, 1 teaspoon orange, or 1 teaspoon of coconut.
Liquors: 1 tablespoon of whiskey, brandy, Baileys, or Grand Marnier
You can also add a teaspoon of espresso powder, a pinch of salt.
RSS Feed