Master Recipe: Ganache – Variations on a Theme
Andy Anderson !
Ganache is a mixture of equal weights chocolate and cream, melted together, and from cakes to cookies, it is used as a base for many sweet recipes. As a matter of fact, you can even pour it over ice cream. So yummy.
So, you ready… Let’s get into the kitchen.
How to Make Master Recipe: Ganache – Variations on a Theme
- Orange Liqueur: After the ganache has been combined with the cream, add 2 teaspoons of orange liqueur to give it a citrus note. If you’re coating fruit in the ganache, or if you are using it as a dip, this adds another level of flavor that compliments the fruit. You might wish to experiment with other types of liqueur; for example, peppermint liqueur goes very good when the ganache is poured over some nice vanilla ice cream.
- Dark Rum: If you’re feeling adventurous, after the ganache has been combined with the cream, add 2 teaspoons of dark rum. I find that the rum helps to separate the taste of the ganache from chocolate desserts. For example, if I’m making a chocolate cake or tart, I’ll add some rum to the ganache so that the chocolate of the ganache doesn’t just “blend” in with the taste of the chocolate cake.
- Chili Powder: After the ganache has been combined with the cream, add 1 teaspoon of chili powder. The introduction of chili powder to the ganache will intensify the flavor of the chocolate. I like to add chili powder when I’m using small amounts of ganache. For example, coating the tops of cupcakes, or adding a small bit to a shortbread cookie.
- Whipped: Cool the mixture until it is room temperature. Once cool, beat the mixture with a whisk until it has thickened to a consistency of buttercream icing. Then spread it on a cake or other dessert. Whipping the ganache allows you to create texture and swirls just like you would with any typical cake icing.