The multitude of uses for Ganache are magical. There’s Whipped Ganache, Straight Ganache and let it firm up and you have Truffles.
8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
8 ounces heavy cream, scalded
This can be done in microwave. You only heat the cream just to scald point and pour over chopped chocolate. Allow to set a bit and then stir until combined.
Or another method is completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.
It look bad at first while stirring, that’s okay. It will eventually come together. Store this mixture in fridge to firm up or store on counter depending on the use intended.
For whipped ganache, the mixture needs to be cool but not firm or at complete room temperature. Take the ganache and place in a mixing bowl . With a electric mixer whip until the mixture begins to appear like chocolate mousse. Be careful not to over whip. If that should happen, reheat gently over double boiler and start process from beginning.This can be placed in piping bag with decorative tip or simply used as frosting for cupcakes or fillings for layer cakes, tarts etc. The uses are endless
Use more liquid form for dipping cupcakes into the ganache for a quick frosting.
You will need metal forms called Cream Horn Forms. They are easily found in cookware
stores and online.
1 lb. frozen puff pastry
1/2 pint raspberries
seedless raspberry jam
sweetened whipped cream
1/2 cup semisweet chocolate, chopped
1/2 cup heavy cream
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside.
Thaw puff pastry as directed on box. Roll each sheet out to a 8×14 inch rectangle. Cut 8 (1 inch strips) from each sheet.
Using cream horn forms, lightly spray with cooking spray. Lightly brush the strips with water. Place a cream horn tube at a slight angle starting at small end and roll loosely covering 1/2 of the pastry with the other as you roll. Place rolled cream horns with the forms onto the lined baking sheets. Place in refrigerator to rest for about 15 minutes. Lightly brush the tops with water and sprinkle the cream horns with sanding sugar over a bowl and place sugar cream horns back onto the baking sheets. Bake for about 15 minutes or until golden and puffed. Remove from oven. When cool enough to handle gently remove the metal forms. All pastry to cool completely before filling.
Make the ganache for the inside and out side edge of cream horns by heavy cream just to boil and pour over chopped chocolate. Stir this mixture until combined and shiny. Place a small amount of ganache into the inside of the cream horn ; swirl around and shake out excess. Dip edges of each cream horn in ganche; place in refrigerator to firm up.
Place some raspberry jam in a pastry bag fitted with a plain tip. Pipe an stripe of jam on the inside of pastry. Fill another pastry bag with sweetened whipped cream fitted with a large star or plain tip. Pipe a small amount into pastry and drop a raspberry or 2 into the cream horn. Continue to fill the rest of the cream horn with whipped cream and top with raspberry.