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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 12 |
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The basic recipe for ganache! This recipe is the formula for creating decadent truffles, frosting and mousses (without eggs!). Ingredients:
semi-sweet chips or bittersweet chips |
fresh heavy whipping cream only |
flavored extracts of your choice |
Directions:
1. I'm just going to post the basic steps for making a ganache which is the ultimate formula for making truffles, some frostings and glazes and or chocolate mousses that do not require eggs as part of the ingredients.
2. ...Truffles
3. 1/2 cup cream
4. 1 cup chocolate chips or chopped chocolate.
5. (Never use milk chocolate)
6. Put chocolate in a glass bowl with the cream.
7. Using a 1000 watt microwave, melt for one minute and stir.
8. If the chocolate has melted completely, stir until you have satiny sauce adding a teaspoon of whichever flavored extract you wish to use at this point.
9. Let the mixture cool for an hour or more depending on the temp of your kitchen. When cooled enough to be solid yet soft enough to make balls, remove teaspoonfuls of ganache and roll into balls, setting on wax paper or foil while continuing to make more. You can eat them this way or roll the ganache in chopped nuts, chocolate, powdered cocoa, coconut, chopped candies or anything else that your heart desires. Try some of those flavored coffee powders sold in all of the markets.
10. ...Glazes
11. 1/3 cup cream
12. 1 cup chocolate
13. Melt for one minute in microwave until mixture is blended and let cool until your cakes or cookies have cooled completely. Pour the glaze over your baked products once it too, has cooled.
14. ...Mousses
15. 1 cup cream
16. 1 cup chocolate
17. Mix with whipped toppings such as Cool Whip and use in parfait glasses with layers of puddings or more whipped cream. This is also great as a sauce for ice cream.
18. As far as the extracts go, you can flavor the ganache with many of them with great success.
19. Peppermint extract will give you wonderful mint truffles or a lovely mint sauce if used with the glaze. Use sparingly as the mint extract is very strong and a little goes a long way in a truffle. Use a 1/4 of a teaspoon first and taste it. I once used a full teaspoon and ended up with something that tasted like chocolate toothpaste. So start with small amounts and taste it all before adding more.
20. ...Orange extract makes really lovely flavored truffles and a chocolate sauce as well.
21. ...Lemon extract is fabulous!
22. -You can also add a tablespoon of flavored liquers such as coffee flavored and almond flavored liqueurs. There are fruit flavored liquors as well that are worth trying. Rum, cognac and champagne also make flavorful truffles.
23. .......For a treat, make brownies and place a scoop of ice cream over the brownie and add some of the ganache with some whipped cream on top of that.. YUM!
24. ...Now that I'm in a chocolate mood, here's one last suggestion for a great treat. If you do make brownies, add a layer of the truffle recipe over the warm brownies and let the whole pan cool. Do not refrigerate this. Just let it cool for a few hours. This is my version of Death By Chocolate! ( This can also be used on top of plain cheesecakes (and its so good on top of a lemon cheesecake..omg!)
25. *I am using a pic I found on the web! I confess!
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