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Chocolate Ganache

Ganache is simply a mixture of equal parts chocolate and cream. It is used as the base for truffles, as a filling between cake or cookie layers and can be softened to make a simple chocolate mousse. This is one of those fabulous combinations where each of the ingredients is enhanced by each others.

There are two basic methods:
* the chocolate is melted, cooled to room temperature and the cream is beaten into it
* the cream is brought to a boil, removed from the heat and the chocolate is beaten into the hot cream.

I prefer the latter, as there is less chance of burning the chocolate. The proportion of chocolate to cream determines the stiffness of the resulting product. Add more cream and you will get a softer product. If you need to stiffen the mixture, add more chocolate.

Luscious Chocolate Ganache

8 oz/250 g Heavy cream or whipping cream
8 oz/250 g Couverture or the best quality, semi-sweet chocolate you can find

Place cream in a saucepan over high heat and bring just to a boil, then remove the pan from the heat. Meanwhile, chop chocolate into small pieces. Place a damp towel on your counter, place pan of hot cream on the towel then add chopped chocolate to the cream. Beat chocolate and cream vigorously until thoroughly mixed. The mixture will solidify as it cools. The time it takes to cool will vary depending on the room temperature and temperature of your pan. You may place the pan in a larger pan of ice water to cool the mixture just until it comes to spreading consistency. Remove from the ice bath at this point to make sure it doesn't harden too much. Use this mixture as a filling between cake or cookies.

A very simple but sinful dessert -- top a brownie or pound cake square with a scoop of ganache, then drizzle with a fruit or caramel sauce.


Chocolate Mousse

12 oz/375 g Heavy cream or whipping cream
8 oz/250 g Couverture or the best quality, semi-sweet chocolate you can find

Place cream in a saucepan over high heat and bring just to a boil, then remove the pan from the heat. Meanwhile chop chocolate into small pieces. Place a damp towel on your counter, place pan of hot cream on the towel then add chopped chocolate to the cream. Beat chocolate and cream vigorously until thoroughly mixed. The mixture will solidify as it cools. Depending on the room temperature, temperature of your pan, etc., the time it takes to cool will vary. You may place the pan in a larger pan of ice water to cool the mixture just until it comes to spreading consistency. Remove from the ice bath at this point to make sure it doesn't harden too much. Use this mixture as a filling between cake or cookies. A very simple but sinful dessert - top a brownie or pound cake square with a scoop of ganache then drizzle with a fruit or caramel sauce. For chocolate mousse, increase the cream to 12 ounces (let your imagination go).


Chocolate Truffles

1/2 cup/125 ml Heavy cream or whipping cream
8 oz/250 g Semi-sweet chocolate or couverture, chopped into small pieces
1 - 2 tablespoons Liqueur (Grand Marnier, Kahlua, Amaretto, Frangelico) -- optional
1/2 cup/125 ml Unsweetened cocoa for decoration, piled on dinner plate and set aside

Place cream in a sauce pan over high heat, bring just to a boil, then remove from heat. Immediately add chopped chocolate, beating vigorously until well blended. If chocolate mixture becomes too stiff, place the bottom of the pan in another larger pan of hot (not boiling) water to soften the chocolate. Add optional flavourings, one tablespoon at a time, until desired taste and consistency is reached. Take a small scoop of the truffle mixture and roll into a ball between your palms. Drop the ball into the cocoa, and roll until well coated. Place on wax paper or parchment paper to cool and solidify. Store truffles in the refrigerator but serve at room temperature.

© Pam Williams
www.ecolechocolat.com/


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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