Ganache
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Ganache is a versatile creation that can elevate your desserts to new heights with its luxurious texture and rich flavor profile. Whether used as a filling for tarts and cakes, a dip for fruits, or a drizzle over pastries, ganache is a true star in the realm of dessert-making. The magic lies in the balance of chocolate and cream, creating a smooth and creamy concoction that melts in your mouth with every bite.
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The luxurious filling
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Pistachio Ganache
- Melt chocolate in gentled heat in a bain-marie. As soon as it is melted, remove from the heat. Bring to a quick boil, heavy cream and pistachio paste. Remove pan from the heat.
- Pour one-third of the hot liquid into the melted chocolate, and stir well. Once mixture is homogenized, it may begin to solidify but it is normal. Incorporate half of the remaining liquid, and do likewise until done.
- Smooth out ganache using an immersion blender keeping nozzle down to prevent air bubbles to form. Leave ganache out to cool gradually. Indeed, as it cools, cocoa butter crystals begin to form and the ganache begins to set. If you cool ganache too quickly, the cocoa butter doesn’t form as many crystals; when returned to room temperature, cooled ganache may turn into a greasy mixture.
- Use ganache at room temperature. Ganache is best stored at 61ºF/16ºC for days. Keep refrigerated otherwise. Let it come to room temperature prior to use.
Chocolate Ganache For Truffles
- Makes 90 truffles or less (the weight of each truffle should not exceed 15g). Follow the same procedure as for the pistachio ganache. When ganache is formed, let cool to 122ºF/50ºC, then add butter and blend using an immersion blender. Add alcohol and blend well. Cover ganache with plastic wrap in contact, and let stand at room temperature overnight. Pipe out room temp ganache into 8 grams balls and refrigerate to set. Shape into balls if desired and roll in unsweetened cocoa powder. Truffles can also be coated in tempered chocolate, and then rolled in cocoa powder.
Storage
- Truffles can be stored a couple of weeks in the refrigerator or frozen for up to 2 months.
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