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-   -   Made a "ganache" tonight.. (http://www.discusscooking.com/forums/f10/made-a-ganache-tonight-66867.html)

Jeff G. 09-11-2010 06:40 PM

Made a "ganache" tonight..
 
Tonight, wanting something chocolaty I pulled the cocoa powder, sugar, vanilla and a butter out. While gnoche is generally chocolate melted by hot heavy cream I had neither the solid chocolate, nor the cream.

Now this was cooked by eye, no recipe, after all I was making it up as I went along.

I tossed some butter in a pot, started it melting and added white sugar and cocoa powder. I did stir in a little water to aid the powders to combine.

Brought the mixture up to a boil, boiled until it was at a thick foamy boil stirring continuously. I pulled it off the heat, stirred in some vanilla and poured into a buttered bowl to allow it to cool.

When cooled it was a nice thick consistency. Thicker than a pudding but not thick enough to hold a shape. VERY rich, fudge-like flavor. Very creamy!!!!! I guess it would be a gnache.. definitely great tasting. Something to be served in a small amount with a bit of whipped cream on top.

Linux 09-11-2010 07:00 PM

What a wonderful way you had making Chocolate Ganache, and "by eye", too. :smile: It is the richest, most unctuous of all chocolates. I like making mine with whipped cream, similarly "heavy"; in the UK over here, we call it "double cream".

When I make chocolate truffles, mine resemble small pieces of brown coal which I dust in cocoa. They're wonderfully messy things. I like acting my shoe size.

Jeff G. 09-11-2010 09:00 PM

Ooh.. forgot a critical ingredient. A tablespoon of creamy peanut butter. It really makes it smooth and adds a nice richness. You really can't taste peanut flavor, just smooths it out.


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