Chocolate Orange Ganache

• μερίδες: Serving: 10

Υλικά

315 grams (1 and ⅓ cup) heavy cream

2 teaspoons (6 to 7grams) packed orange zest

315 grams (11 ounces) semi-sweet chocolate with 54%-60% cocoa

Οδηγίες

First I chop the chocolate into small pieces so it can easily melt when I pour the heavy cream over it in the next step. I place the chocolate into a heatproof bowl and set it aside.

I zest the orange without taking the skin.

Then I pour the heavy cream into a medium pan, add the orange zest over it, stir and place the pan over medium heat. I let the mixture scald (the small bubbles occur around the edge of the pan-it is just before the boiling stage).

Next I remove the heavy cream from the heat and pour it over the chocolate and wait for 1-2 minutes before stirring the mixture so the cream softens the chocolate.

I let it cool at room temperature and keep in the fridge for 1 hour before I use it. If you are in a hurry, I suggest you place the ganache in a shallow dish so it can cool faster.

If you keep the ganache in the fridge overnight, you should let it sit at room temperature first to soften and then stir so it can become in a spreadable consistency.

Enjoy!

How to use ganache while glazing

If you want to use the ganache as a glaze, you should use it while it is warm, not completely cool. If you make it in advance and keep it in the fridge, you should let it come to room temperature and then thin it out over bain-marie.

Chop the chocolate into small pieces so it can easily melt when you pour the heavy cream over it in the next step. Place the chocolate into a heatproof bowl and set it aside.

Pour the heavy cream into a medium pan, add the orange zest and stir. Place the pan over medium heat. Let the mixture scald (the small bubbles occur around the edge of the pan-it is just before the boiling stage)

Remove the heavy cream from the heat and pour it over the chocolate. Wait for 1-2 minutes before stirring the mixture to allow the cream soften the chocolate.

Let the ganache cool at room temperature and then keep it in the fridge for 1 hour so it becomes firm. If you are in a hurry, you can fasten this process by placing the ganache in a shallow dish; this way it can cool faster.

How to make whipped ganache:

Once the ganache is firm, whisk it with a hand-held mixer or use a whisk attachment if using a stand mixer. You should whisk until light and fluffy. As you whisk, the color will become lighter. You can use whipped ganache to fill your cakes or top your cupcakes.

How to store:

You can keep the ganache in an airtight container for up to a week in the fridge and up to a month in the freezer.

Σημειώσεις

How to use ganache while frosting:

You should let it cool at room temperature first and then you should let it cool in the fridge at least 1 hour. Once you remove it from the fridge, if it is not in a spreadable consistency, you should stir it first to let it become spreadable.