Ganache

Name: Ganache
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: about 2 cups ganache
Cuisine: french
Ingredients: 3/4 pound bittersweet or semisweet chocolate, cut into small pieces; 1 cup heavy cream; 1 tablespoon cognac or liqueur of your choice, optional; Fresh fruit, such as apples, bananas, and strawberries, for dipping; Dried fruit, such as apricots, for dipping; Crystallized ginger, for dipping; Candied citrus peels, such as orange and grapefruit, for dipping; Unsweetened cocoa powder, for rolling truffles

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Level: Intermediate
Total: 3 hr 25 min

Prep: 20 min
Inactive: 3 hr
Cook: 5 min

Yield: about 2 cups ganache

Level: Intermediate
Total: 3 hr 25 min

Prep: 20 min
Inactive: 3 hr
Cook: 5 min

Yield: about 2 cups ganache

Ingredients

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3/4 pound bittersweet or semisweet chocolate, cut into small pieces

1 cup heavy cream

1 tablespoon cognac or liqueur of your choice, optional

Fresh fruit, such as apples, bananas, and strawberries, for dipping

Dried fruit, such as apricots, for dipping

Crystallized ginger, for dipping

Candied citrus peels, such as orange and grapefruit, for dipping

Unsweetened cocoa powder, for rolling truffles

Directions

Place the chocolate in a medium heatproof bowl and set aside.
In a small saucepan, bring the cream to a boil. Pour over the chocolate, let sit for 2 or 3 minutes, then whisk until smooth and shiny. Cool slightly. Whisk in the liqueur, if using.
One at a time, dip fruit, dried fruit, candied citrus peel, and crystallized ginger halfway into the warm ganache to cover by half. Place on a wire rack with parchment, wax paper, or foil underneath. Let stand until chocolate has dried.
To make truffles, let ganache cool completely in the refrigerator until hard. Scoop small balls of the hardened ganache and shape by hand. Roll truffles in the cocoa powder to coat. ;