Chocolate Ganache Recipes:
- 10 ounces of chocolate pieces
- 3/4 cup heavy cream
- 1 tablespoon of light corn syrup
For a variation, any or all of the following ingredients may be added (view recipe for details)
- 1 tablespoon of finely ground espresso powder
- 1/8 teaspoon of cinnamon
- 1 ounce of Amaretto liqueor or Kahlua liqueor
To make the ganache, place the chocolate in a medium size bowl. In a small saucepan, bring the heavy cream and corn syrup to a simmer.
Remove from heat and stir in the optional ingredients listed for variations. The expresso powder intensifies the flavor of the chocolate.
The cinnamon will add an exotic note and the liqueor will create a rich full undertone to your ganache.
Pour the cream mixture over the chocolate pieces and allow it to sit for about a minute while the chocolate melts. Then stir it until it is very smooth.
Allow it to cool to room temperature and for workability place in the refridgerator for about 30 minutes.
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