Monday, August 1, 2016
What to Do with Leftover Chocolate Ganache
So today's post is all about what to do with Leftover Ganache. O.K., maybe you've already eaten it all.. but if you haven't, put leftover Ganache in the freezer and save for any of the idea below. Ganache will freeze for up to 3 months. Be sure to defrost before using.
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!
Like 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 eat it.
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 recipes.
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp sweet butter
Place 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.
Stir mixture (gently) until chocolate is melted and blended with cream.
Add in butter and combine. Do not beat mixture.