passion fruit ganache (for filling chocolates)
(1 rating)
Chocolates - Week 3, May 25th 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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(1 rating)
Ingredients For passion fruit ganache (for filling chocolates)
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4 ozheavy cream
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3 ozglucose syrup
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4 ozmasion fruit puree, reduced by half
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1 ozbutter (very soft)
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19 ozdark or white chocolate
How To Make passion fruit ganache (for filling chocolates)
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1combine the heavy cream and glucose syrup in a saucepan. Bring to a boil.
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2Remove from heat and add the reduced puree.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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