Recipe for :

This recipe was provided by Tallyrand in response to an email enquiry.

If you are searching for a recipe or just need help and advice why not send an email to Tallyrand <click here>

Remember to have a look at Tallyrand's regular recipe column and his tips <click here>

Ganache - basic

There are many different recipes for ganache, depending on its intended use; some without butter and some with more cream. This is just a basic ganache that can be used for making chocolate truffles.

Simply allow the mixture to cool, shape by hand and roll in cocoa powder

Ingredients

200 gm couverture / bitter sweet chocolate
125 ml cream

Method

• Boil cream in a thick based pan and remove from the heat

• Stir in the melted chocolate and stir until blended and thickened

Place in chiller to cool before use

Chef's Tip:

The ganache can be flavoured with various food essences and / or liqueurs

• peppermint
• orange
• raspberry
• liquorice
• Grand Marnier
• Pernod, etc

Chocolate Ganache - basic number 2

This basic ganache can be used immediately to pour over a cake, or it can be whisked until it is lighter in colour and texture and piped onto a gateaux, for petit fours or chocolates, etc.

Ingredients

325 gm chocolate (melted)
50 gm butter (melted)
125 ml double cream

Method

• Boil cream in a thick based pan and remove from the heat

• Stir in the melted chocolate

• Stir in the melted butter and mix well until all the butter is incorporated

• Store refrigerated in an air tight container

Enjoy and bon appetit . . . . .