These were a very successful experiment I whipped up for my brother's gluten-free wedding reception. They were so delicious, it's a miracle any made it out to be served. These are a perfect truffle filling for winter. The combination of flavors would also be great on top of a rich chocolate brownie. I'll definitely be whipping these up again soon as part of my yearly assortment of chocolates for friends and teachers. Enjoy!!!
Gingerbread Ganache
In saucepan over medium heat combine:
1/4 cup heavy cream (whipping cream)
1/4 cup butter
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
pinch nutmeg
pinch allspice optional
*mix together the spices first in a little bowl before adding to the pan, just to make sure you don't have lumps of any one spice.
Remove from heat and mix in until smooth:
4 oz semi-sweet chocolate OR 5 oz milk chocolate
You can use the ganache in a few ways:
1. Use warm over ice cream or brownies
2. Chill, then roll into balls, chill again, then dip in chocolate for truffles
3. Make molded chocolates - For the chocolates above, I made them by tempering chocolate and pouring into molds with musical note transfer sheets for decoration. I poured out excess chocolate, then let the tempered chocolate set fully. Then, I piped lukewarm (not hot) gingerbread ganache into each mold (cut the corner from a ziploc to do this easily). Leave space at the top to cover with chocolate. Let ganache rest to cool fully. Cover ganache with a thin layer of chocolate to seal the top and bottom together, enrobing the ganache inside. Let chocolates fully harden before banging on a counter to remove from mold.
Gingerbread Truffles - inside molded dark chocolate with musical notes to decorate!
Gingerbread Ganache
In saucepan over medium heat combine:
1/4 cup heavy cream (whipping cream)
1/4 cup butter
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
pinch nutmeg
pinch allspice optional
*mix together the spices first in a little bowl before adding to the pan, just to make sure you don't have lumps of any one spice.
Remove from heat and mix in until smooth:
4 oz semi-sweet chocolate OR 5 oz milk chocolate
You can use the ganache in a few ways:
1. Use warm over ice cream or brownies
2. Chill, then roll into balls, chill again, then dip in chocolate for truffles
3. Make molded chocolates - For the chocolates above, I made them by tempering chocolate and pouring into molds with musical note transfer sheets for decoration. I poured out excess chocolate, then let the tempered chocolate set fully. Then, I piped lukewarm (not hot) gingerbread ganache into each mold (cut the corner from a ziploc to do this easily). Leave space at the top to cover with chocolate. Let ganache rest to cool fully. Cover ganache with a thin layer of chocolate to seal the top and bottom together, enrobing the ganache inside. Let chocolates fully harden before banging on a counter to remove from mold.
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