Milk Chocolate And Passion Fruit Ganache Recipes
MILK CHOCOLATE AND PASSION FRUIT GANACHE
Categories Chocolate
Number Of Ingredients 5
Steps:
- Chop the milk chocolate into small pieces. Boil the passion fruit and heavy cream together and pour over chocolate. Stir until incorporated and the ganache forms. Wait a couple of minutes for the ganache to cool a bit and add the softened butter. Stir to create and emulsion. Let it harden a bit until it is pipeable and fill the macarons
MILK CHOCOLATE GANACHE
This is the first and the best ganache I've made yet. I don't think I will ever stray from this recipe.
Provided by sunnyk
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Chop chocolate bar into small pieces; place in a glass or stainless steel bowl.
- Combine cream and sugar in a small saucepan and bring over medium heat. Just as mixture starts to boil, pour it over chocolate and whisk until combined and chocolate has melted. Stir in butter. Set aside to cool and thicken, at least 15 minutes.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 7.2 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 4.2 g, Sodium 15.4 mg, Sugar 6.6 g
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- In a small saucepan, heat passion fruit cocktail over medium high heat until it begins to boil. Reduce the heat and simmer until the juice is reduced to about 1/3 cup. Pour into a bowl and set aside.
- In the same small saucepan, heat cream over medium heat until it just begins to bubble around the edges. Remove from the heat and pour the cream, along with 3 tbsp of the reduced passion fruit juice, over the 8 ounces of chopped milk chocolate or callets. Let sit for 5 minutes and then whisk until smooth. If there are any lumps of chocolate remaining, microwave for 20-30 seconds and whisk again until smooth. An immersion blender can also be used to blend any unmelted chocolate pieces.
- Pour the ganache into a parchment-lined 8 by 8-inch square baking pan and smooth the top. Refrigerate for several hours, or until firm enough to cut into squares.
- When ready to dip, temper the chocolate (or melt the chocolate and add oil, or melt chocolate coating). Remove the ganache from the refrigerator and turn it out of the square baking pan. Remove the parchment paper and pour about ¼ to ⅓ cup of the tempered chocolate over the top of the square of ganache and spread thinly and evenly over the entire surface to the edges. Allow to harden.
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