What to do with Leftover Chocolate Ganache.
O.K., maybe you've already eaten it all.. but if you didn't, put leftover Ganache in the freezer. It will freeze for up to 3 months. Be sure to defrost before using.
is the French term for a smooth mixture of chopped chocolate and heavy
cream. To make ganache, hot cream is poured over chopped chocolate and
the mixture is stirred until smooth. (see easy recipe below)
What to do with Leftover Ganache:
1. Truffles: Roll chilled (not frozen) ganache into balls, roll in cocoa or nuts. Instant Truffles. Or warm and whip with your favorite liqueur, chill and roll into truffles!
2. Chocolate Fondue: Thin with half and half and use as chocolate fondue.
3. Chocolate Mousse: Reheat in double boiler to soften, add whipped cream and whip it all up to make a quick chocolate mousse.
4. Chocolate Sauce: Thin with more cream and use as chocolate sauce over ice cream.
5. Sandwich Cookie Filling: Use as filling in sandwich cookies. Put cookies in the freezer, and it's almost like having ice cream sandwiches!
6. Mocha Latte: Add to coffee and stir for mocha latte.
7. Rocky Road Fudge: Warm it up, stir in nuts and mini-marshallows, pour into cake pan, put in fridge for great Rocky Road Fudge.
8. Icing: Use as icing on cake or cupcakes. Warm and beat in powdered sugar or use as is.
9. Dip for Fruit: Use to coat strawberries. Dip strawberries (or any fruit) in warm ganache. Cool and serve.
10. Dip for Cookies: Just like fruit, dip cookies in warm ganache for double the chocolate!
11. Tarts: Warm and pour into prepared tart cups, for instant chocolate tarts.
12. S'mores: Spread on graham crackers, add marshmallows and put on grill for S'mores.
13. Hot Chocolate: Whisk in hot milk for some super hot chocolate!
14. Croissants: Spread over croissants, warm in oven --instant chocolate croissants!
15. Breakfast Spread: Spread on any bread for a sweet breakfast.
16. Crepe filling: Mix with equal part mascarpone and fill crepes!
17. Just eat it!
What do you do with leftover Chocolate Ganache?
any other good chocolate based product, the taste and quality of the
Ganache depends on the quality of chocolate you start with. FYI: Chocolate
with a higher cocoa butter content will produce a ganache that is firmer
than one made with a chocolate that has a low cocoa butter content. Most important when choosing a
chocolate for making ganache is whether you like the chocolate when you
There are so many Ganache Recipes out there. I don't have
a favorite, but would love to hear if you do. Here's an Easy Ganache
Recipe. I'm a purist, but many people add cognac or brandy to their
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 tablespoons sweet butter
chocolate in medium sized bowl.
Heat cream over medium low heat
until just barely begins to boil. Remove from heat immediately. Do not over-heat!
Pour hot cream over chocolate and let sit for about a minute.
mixture (gently) until chocolate is melted and blended with cream.
Add in butter and combine. Do not beat mixture.