Ganache
November 6, 2006 by Stephanie Patag
Filed under Fillings and Frostings
4 ounces bittersweet chocolate
4 ounces sweet chocolate
1 cup heavy whipping cream
2 to 3 tablespoons rum, brandy or other spirits
2 teaspoons vanilla extract, optional
Confectioners sugar to taste
Chop or break off chocolates into small chunks. In a microwave-safe bowl or large measuring cup, combine with the whipping cream. Microwave in 15-30 second increments, stirring well after each, until you have a smooth brown mixture. Stir in spirits and/or vanilla. If you need to use it right away, stir briskly in bowl set over ice, until it reaches the consistency you want. Otherwise, keep in refrigerator, covered, up to a week, until needed. Sprinkle or sieve in confectioners sugar and stir well.
Use this as a filling for cakes or for frosting.
To use for making truffles, simply add more chocolate, or use less cream. Chill and form into balls, then coat with cocoa powder, nuts, sprinkles, etc. or coat with a chocolate glaze and decorate with royal icing, etc.
Comments
2 Responses to “Ganache”Trackbacks
Check out what others are saying about this post...[...] Basically mine are ganache, with a rum-raisin (raisins soaked in rum) filling. Dipped in coating chocolate — I used Mercken’s from SugarCraft — the tempering isn’t perfect so as you can see the surface isn’t as smooth as it should be, but good enough. Then piped with white baking chocolate. I was going to do a purple chocolate to match the rum-raisin filling, but got lazy about mixing up colors to get just the right shade. Oh, and my favorite way for piping chocolate is to make wax paper cones, little ones, just big enough for my hand to hold like I’m holding a syringe. [...]
[...] sandwich cookies make a spread of equal amounts of peanut butter and honey (or try sandwiching with ganache..yum) and put two cookies together with the filling in the [...]