Passion Fruit Ganache (for filling chocolates)
Jordan Michelle Falco
These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.
This is a rescipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and other desserts.
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- 4 oz
- heavy cream
- 3 oz
- glucose syrup
- 4 oz
- masion fruit puree, reduced by half
- 1 oz
- butter (very soft)
- 19 oz
- dark or white chocolate
1combine the heavy cream and glucose syrup in a saucepan. Bring to a boil.
2Remove from heat and add the reduced puree.
3Pour the hot cream mixture over the chocolate and butter. Let sit for AT LEAST 2-3 MINUTES, then stir or whisk to emulsify. If the chocolate does not melt, place the bowl over a gently simmering pot of water and continue stirring until the chocolate is melted and no lumps remain.