Praline Ganache (for filling chocolates)

Recipe Rating:
 1 Rating

Ingredients

5 oz heavy cream
2 oz glucose syrup
1 oz hazelnut liqueur
1 oz cocoa butter, (melted)
2 oz praline paste
15 oz dark or white chocolate

The Cook

Jordan Michelle Falco Recipe
Cooked to Perfection
Orlando, FL (pop. 238,300)
Valencia_Baking
Member Since Jul 2011
Jordan Michelle's notes for this recipe:
Chocolates - Week 4, June 1st

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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Directions

1
Combine the heavy cream with the glucose syrup in a suacepan. Bring to a boil, remove from te heat, and add the hazelnut liquer.
2
Combine the cocoa butter with the praline paste, and add to the chocolate.
3
Pour the cream over the chocolate/praline mixture and allow to sit for at least 2 minutes before stirring to emulsify. If the chocolate does not melt, place the bowl over a post of simmering water and stir until the ganache is smooth and there are no lumps.

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Comments

3 comments

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user Stormy Stewart karlyn255 - Jul 25, 2011
Stormy Stewart [karlyn255] has shared this recipe with discussion group:
Magic in the Kitchen
user Carla Cariglia CCCarla - Jun 24, 2012
coco butter? where do you find that? Not a novice in the kitten.
user Bea L. BeachChic - Aug 19, 2012
Bea L. [coffeetime] has shared this recipe with discussion groups:
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