Food recipes
Nearly Foolproof Ganache
Nearly Foolproof Ganache Ingredients: pascha, organic bitter-sweet dark chocolate chips, water, bottled, generic vanilla extract sugars, brown cream, fluid, heavy whipping salt, table Directions: In a heavy saucepan,...
Nearly Foolproof Ganache
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
water, bottled, generic
vanilla extract
sugars, brown
cream, fluid, heavy whipping
salt, table
Directions:
In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
(Alternatively, combine in a bowl and microwave at low heat for 2 minutes.
stir.
continue cooking in 30 second blasts, stirring in-between).
Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
If too thick to pour, whisk in hot water a tablespoon at a time.
Taste for salt and adjust the seasoning.
NOTE: This mixture can be used in many ways.
Serve it warm to hot as a sauce over ice cream.
Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze.
Let it cool to room temperature and whip it in a mixer to make a fluffy frosting.
Or chill it, then roll into balls and dust with cocoa powder to make truffles.
Refrigerate leftovers in a jar; it will keep indefinitely.
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
water, bottled, generic
vanilla extract
sugars, brown
cream, fluid, heavy whipping
salt, table
Directions:
In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
(Alternatively, combine in a bowl and microwave at low heat for 2 minutes.
stir.
continue cooking in 30 second blasts, stirring in-between).
Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
If too thick to pour, whisk in hot water a tablespoon at a time.
Taste for salt and adjust the seasoning.
NOTE: This mixture can be used in many ways.
Serve it warm to hot as a sauce over ice cream.
Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze.
Let it cool to room temperature and whip it in a mixer to make a fluffy frosting.
Or chill it, then roll into balls and dust with cocoa powder to make truffles.
Refrigerate leftovers in a jar; it will keep indefinitely.