Snowy White Chocolate Ganache
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.
- 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
- 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.
- 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.
Latest posts by Patricia Rain (see all)
- Asparagus and Sugar Snap Pea Salad - June 17, 2018
- Albacore Baked with Tomatoes and Beans and Garlic Caper Sauce - June 3, 2018
- Fresh Berry Shortcakes - May 19, 2018
Trackback from your site.