Thursday, December 15, 2016

Holiday Chocolate Ganache

I saw another recipe I liked, from the local newspaper, and decided to share it on here.

  • 12 ounces quality chocolate
  • 3 tablespoons butter at room temperature
  • 1 1/4 cups heavy whipping cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons vanilla or favorite liqueur
  1. Break chocolate into chunks and place in a food processor. Pulse several times to break chocolate into smaller pieces. Add butter to processor. Set aside.
  2. Place heavy cream and corn syrup in sauce pan and heat until just boiling. Pour hot cream mixture through a sieve over chocolate and butter in food processor. Process mixture till the mixture is smooth and "satiny" with no lumps. Scrape down sides of processor.
  3. Add vanilla or liqueur. Process till blended. Use ganache in several ways:
  • Chocolate Dipped Strawberries: Let ganache cool to 86 degrees. Dip clean, dry strawberries into ganache, and place on parchment sheet. Can be rolled in crushed cookies or nuts if desired.
  • Ganache Sandwich Cookies: Make or purchase your favorite firm holiday cookies. Sandwich two cookies together with ganache.
  • Panettone with Ganache: Slice panettone into thirds, pipe ganache on each layer. Drizzle top lightly with ganache.
  • Chocolate tarts: Pour or pipe ganache into tart shells. Let stand at room Temperature to set for two hours or refrigerate for 1 hour. Garnish as desired.
  • Truffles: Refrigerate mixture until firm. Roll pieces into balls and coat with cocoa, nuts or toppings.