I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Snowy White Chocolate Ganache

photo 3-7

Courtesy of Ed Engoron and Mary Peabody, from Chocolatique (Perseus; 2011)

Ed says that white chocolate ganache is perfect for putting in his recipe for white chocolate brownies and other white chocolate confections. This ganache does not get firm; it’s more like an unbelievably delicious shooter.

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Snowy White Chocolate Ganache

Ingredients

Scale

2 cups heavy cream

1/4 cup light corn syrup (preferably non-gmo)

1/4 teaspoon salt

1 pound chocolate (at least 33 percent), chopped

2 teaspoons Rain’s Choice pure Vanilla Extract

Instructions

In a large (3 quarts or larger) heavy saucepan, bring the cream, corn syrup, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

Immediately add the white chocolate and vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate overnight before using. Ganache will keep refrigerated for up to three months.

Chef Secret: Only use pure vanilla extract, which is true in rich vanilla flavor and does not leave a tinny, artificial aftertaste.

Notes

Variations

For the flavor of a Schaninavian Christmas treat, add 1 teaspoon ground cardamom and 1/2 teaspoon ground cinnamon to the ganache when it has been whisked until smooth and before it is cooled. Stir will and then let the ganache cool.

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Patricia Rain
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