Vanilla 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 recipe 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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- 6 oz
- heavy cream
- 2 oz
- glucose syrup
- vanilla bean
- 1 oz
- softened butter
- 16 oz
- milk or white chocolate
1Combine the heavy cream and glucose syrup in a saucepan. Scrape the vanilla bean into the cream mixture, then frop in the scraped pod. Bring to a boil.
2Remove from the heat and pluck out the bean pod.
3Pour the hot cream over the chcocolate and butter, and allow to sit for at least two minutes before stirring. If the chocolate does not melt completely, place the bowl over a double boiler and stir until the chocolate is smooth and no lumps remain.