Wednesday, 3 October 2012

Ganache it up

Today has been a busy day. I have a client coming over tonight for a cake tasting so I have been whipping up a flurry of wonderful delectables! We had Coconut Almond cake, Chocolate Cherry cake,  Red Velvet cake and Sour Cream Orange Zest cake. Then for icings I had both coconut and raspberry buttercream, chocolate ganache, plain cream cheese icing, almond cream cheese and coconut almond cream cheese. Whew! Just finished. I must say they all turned out pretty fabulous! 

So a little something for your wednesday hump day:

Chocolate Ganache Recipe
1 cup heavy cream (I use the old fashioned dairyland whipping cream but regular kind works as well)
9 squares (9 oz or 9 x 28 grams) of semi sweet chocolate 
  (I usually do about 5 squares semi sweet and 4 unsweetened since I feel it tastes better)
1 tsp rum, brandy or amaretto (or another liquor of your choice) (optional)

Chop up the chocolate in small pieces and put in a bowl. Heat the cream in a saucepan till it is nearly boiling. DON'T let it get to a boil. Stir the whole time so it doesn't burn. Pour hot cream over chocolate and whisk till silky smooth. Add liquor if you want. Ganache can be used right now as a runny icing to pour over a cake, cupcake dip or any other desert. If you let the ganache cool then you can whip it in the mixmaster until it is lighter and fluffy like a frosting. Now it can be spread or piped on a cake or cupcakes. 

Cool the leftovers of your whipped ganache in the fridge. When it is more solid take small amounts and roll in balls. Dip in cocoa. You now have truffles to snack on. Work fast as your hands will start melting the ganache. You might have to make them in a few batches and keep some in the fridge while you are working. Store truffles in fridge until ready to eat. 

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