This recipe works great as a glaze, filling, whipped, piping and frosting. The difference between the forms resides solely in the amount of time the ganache is allowed to cool.
INGREDIENTS
- 8 ounces of chocolate, chopped into small pieces
- 1 cup heavy cream
- *optional 3 tbl. of flavored liqueor
- Large, wide container
- ice
DIRECTIONS
- Fill a large, wide container with ice.
- Place chocolate pieces in a large bowl, and place bowl in container with ice.
- Heat heavy cream on medium high until it comes to a boil. Stir frequently to prevent bottom from burning.
- Remove from heat and immediately pour cream over chocolate. Whisk until completely mixed and glossy.
- Allow ganache to cool in the fridge, depending on desired consistency. See below
GANACHE COOLING QUOTIENT
- Glaze: Cool for 5 minutes or pour immediately.
- Whipped/Soft-set for filling: Allow to set in fridge until just cool.
- Piping/Frosting: All to cool and set completely. When ganache can hold texture when scooped, it is ready to work with.
GANACHE REFERENCE
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