10 things you can do with ganache

27 September 2009 at 12:17pm 7 comments

I always make way too many of these delightful little balls and I end up giving most of them away so that I don't have to buy a new wardrobe

Having been gifted with a two-day old mudcake, I decided to turn it into chocolate truffles for a project wind-up. To make my truffles (see my post of 17 April 2009 for the recipe), you need a half quantity of dark chocolate ganache, leaving the other half to be utilised for other purposes, or it can be frozen for later use.

Chocolate ganache is such a versatile commodity, and the presence of leftovers started me thinking about its multiple uses. A quick google for the terms ‘chocolate’, ‘ganache’ and ‘uses’ raises around 311,000 search results, so it is clearly a topic that has inspired others too.

So, following a lot of thought and a little googling, here are my top 10 uses for leftover ganache:

  1. Chocolate canapes – warm the ganache and spoon or pipe it into pre-made canape cases. You could try this over some Turkish delight pieces, mandarin segments (& Cointreau…) or your favourite conserve.
    ► If you have stored the ganache in a zip-lock back, simply place the sealed bag in a bowl of hot water to soften, then carefully cut off one of the bag’s corners – and voila! You have an instant piping bag, ready for action.
  2. Chocolate truffles – as per my link above. Scrumplicious.
  3. Chocolate sauce – heat the ganache in a microwave or over the stove (I prefer to use a double-boiler). You can add extra cream, liqueur or water to make it runnier. Perfect over cake, icecream, raspberries & double cream, or anything else that’s usually known for being sweet and yummy with chocolate.
  4. Icing, decoration, filling – for a cake, or you could smoosh cookies together with it. When I make a mudcake, I mix together a chocolate-butter ganache and pour it over the cake once the ganache has cooled slightly.
    Even better suggestion: spread a layer of good raspberry conserve over the cake before the dark chocolate ganache. Raspberries + dark chocolate = oh my goodness. It is genuinely amazing.
  5. Chocolate mousse – PBSF, via a Chowhound forum, details a simple chocolate mousse recipe that involves warmed ganache and whipped cream. So decadent!
  6. Hot chocolate – thanks go to the Fun & Food Blog for this idea, and this link also includes a ganache recipe.
  7. Coating fruit. Choose your favourite fruit > dip it into warm ganache (made with extra chocolate, less butter/cream) > leave it to cool on a piece of baking paper > eat! Delicious and (kind of) nutritious.
  8. Chocolate croissants. Spoon some ganache into croissants then warm in the oven until the ganache starts to bubble. Mmm-mmm-mmmmmmm.
  9. Body art – do you remember that 90s fad of chocolate body paint? Well, it is still around if you look for it. Apparently. So I have heard. Anyway, it’s basically ganache with added preservatives. So, if you make & use your own ganache, you would be ingesting the healthy option. Seriously.
  10. Eat it all by itself on a spoon. This is one of three ways that I eat Nutella, and it’s awesome. Plus, by not spreading the ganache on a thick slice of very fresh white bread [the second of the three ways I eat Nutella], I figure it means I am neatly avoiding empty carbs. I did include a recipe in my original chocolate post, and I thought I would give you a new and improved version for ease of reference and use.

So how do you make your very own ganache?

Recipe #50 [Can you believe there are now 50 recipes stockpiled in this little crevice of the international network? I remember the day I introduced my very first recipe. Aah, that takes me back… Good times, good times]: Simple dark chocolate ganache.

You will need:
► a 300mL punnet of thickened cream
► a 375g packet of dark chocolate buttons/squares

Place the chocolate into a clean, dry mixing bowl. Heat the cream in a saucepan, swishing it around once or twice as it warms, and let it boil up the sides. It is really important to let the cream rise – for some reason it has problems setting if you don’t follow this step.

Once the cream has boiled almost to the top of the saucepan, take it off the heat and pour it over the chocolate. Wait about three minutes, then stir/whisk the mixture together until it is super smooth and velvety. And that’s it. Lovely.

*

For those who are research-inclined, here is a link to Joy of Baking, and a blog post that gives a history of ganache as well as an alternative recipe.

Enjoy your chocolate.

About these ads

Entry filed under: desserts, drinks, ideas, musings, recipes. Tags: , , , .

Easy peasy bolognese Afternoon tea in the warm spring sun

7 Comments Add your own

  • 1. Karine  |  2 October 2009 at 11:54am

    Thanks for the tips on how to use leftovers ganache!

    Reply
  • 2. Hannah  |  4 October 2009 at 10:46am

    I'm so glad you found it useful, Karine (and I am enjoying your blog!). H :)

    Reply
  • 3. darya  |  16 October 2009 at 3:14am

    Site looks great!! Congratulations!!

    Reply
  • 4. Hannah  |  16 October 2009 at 11:30pm

    Thanks for staying in touch, Darya. More changes will come…in time.

    H :)

    Reply
  • 5. Lara  |  5 March 2013 at 2:43am

    So what’s the other way you eat Nutella ?(I am a fan of the spoon, or if the dishwasher is on, my fingers)

    Reply
    • 6. Hannah  |  10 April 2013 at 4:23pm

      Yep, straight from the spoon was my old favourite ;)

      H :)

      Reply
  • 7. Julie  |  29 August 2014 at 9:21pm

    Reblogged this on Cakes, Decor and More! and commented:
    10 things you can do with ganache :D

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Entering your email address then clicking on 'The Subscribe Button' will ensure that fresh posts are delivered hot to your Inbox!

Want more?

Connect with A Foodly Affair via AFA news or facebook :)

Read all about it

Uncooked ebook cover

Uncooked is now buyable--for the price of a coffee!

Get your copy from Tomely (compatible with iBooks, Nook, Readmill & more), Amazon or Kobo.

Love Thy Food ebook cover

Love Thy Food.
Available from Tomely, Amazon, Kobo, iBooks, Scribd, Nook, Sony, Copia and more.

Are you an inspirational business?

greenjuice

Contact Hannah via hello@afoodlyaffair.com to see your face in this space.

recent posts

Find posts by month/year

Categories

Feeds

Top Food Blogs
Tasty Query - recipes search engine
Copyright © Hannah van Didden, 2009-2014. Pictures and text (incl. recipes) are the original work of Hannah van Didden, unless otherwise attributed.

Follow

Get every new post delivered to your Inbox.

Join 317 other followers

%d bloggers like this: