Livin La Vida Keto: Chocolate Ganache

Wednesday, March 21, 2012

Chocolate Ganache

Ganache is what chocolate truffles come from. It is a deliciously chocolatey frosting that can be poured onto a cake for a glossy, shiny coating. It can also be whipped to create a light, fluffy filling for layer cakes and frosted onto cookies or anything else!

Equipment:
Medium size stainless steel bowl
Medium size sauce pot
Whisk

Ingredients:
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 Cup organic or high quality heavy cream
2 T unsalted butter
1 T cognac or brandy-I use high quality vanilla

Procedure:
1. Place the chopped chocolate into the bowl and set aside.
2. Heat the cream and the butter in the sauce pot on medium heat. Bring just to a boil.
3. Immediately pour over the chocolate pieces and let it stand for 5 minutes.
4. Whisk the ingredients together until it is combined and smooth.
5. Add flavoring of choice.

To Cover a Torte or Cake: If the cake you are covering needs to be refrigerated, first chill the cake. (This will ensure that the ganache will not lose its shine when the cake is stored in the refrigerator.)

First, brush any loose crumbs from the cake. Using a cake spatula or knife, cover the sides and top of the cake with a thin layer of ganache. (This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish.) Refrigerate the cake for about 5 minutes or until the crumb coat has set. Then place the cake on a wire rack, and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. (This will create an even coating of ganache.) If there are any bare spots on the sides of the cake, cover with ganache. Let the ganache set before covering and storing the cake.
Leftover ganache can be strained to remove any crumbs. It can be used to make chocolate truffles. Cover and refrigerate the ganache until firm (several hours or overnight). Roll into small balls and then roll in cocoa powder, confectioners (powdered or icing) sugar or chopped nuts. You can use your hands to form the truffles, a melon baller or small spoon. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.

This recipe comes from:
The Joy of Baking Ganache Recipe

No comments:

Post a Comment

It's All About the Journey

When I was much younger than I am now, I thought the only way I could be fulfilled as a woman was to become a professional something or other with many degrees and a big salary to match. As the years wore on and my time in my home increased, I discovered how magnificently satisfying it is to create my career at home. I have the ability to expand my horizons unencumbered by bosses and punch cards. I get to be all of me in my own way and time. I have discovered there isn't just one thing I wanted to be when I grew up. My time in my home has given me the gift of transcending a single career track and becoming many things along the way.
Homemaking traditionally was assigned to women, but homemaking is a family affair. Women and men need to be committed to creating the kind of home they want for their families. I wanted to make a place of refuge for mine. A place they could feel peace and contentment and laugh. I wanted to eat good food and use the good china for breakfast. Each choice has been made conscientiously with love and concern for each member of my family. It has been a life long journey and I enjoy it more every day. I am not a maid or a cook. I am not a servant or a laborer. I am a homemaker and proud of it!
This blog is a gift to my children. I want them to have a resource to use as they grow and develop. From recipes to advise, life stories to tricks and tips, I hope it will be a place they come for a long time. You are also invited to join us on our journey. Enjoy the ride!