Pastry Sampler > Recipes > Confectionery
Whipped Ganache
This is a very soft version of ganache. Once the mixture is cooled overnight in the refrigerator, it can be whipped up and used in mini tarts or as a chocolate mouse filling for cakes.
Yield: 1 batch ganache.
Ingredients
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1 quart cream
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1 pound 6 ounces milk chocolate
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6 ounces dark chocolate
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2 ounces orange flavored liqueur
Procedure
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Chop the chocolate if it's not already in pistols or chips.
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Heat the cream to just boiling, and pour over the chocolate. Shake the bowl a little to ensure the chocolate is completely covered with the cream. Let set a few minutes to soften the chocolate.
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Whisk the chocolate and cream together until it is a smooth, shiny mass.
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Cover, and chill overnight (necessary for this recipe). Place in a stand up mixer and whip until lightened. Do not overwhip as it will break, but this recipe of whipped ganache makes a very firm mousse for all sorts of applications.
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