if you had a lot of leftover chocolate ganache...
...what would you do with it?
i have about 3-4 solid cups (before whipping, so i guess it'll be more like 6-7 once i beat it) of really good bittersweet chocolate ganache. i quadrupled a recipe for something i made over the weekend, but i way overestimated how much i'd need. and now i have more ganache than i can imagine using. ever. but i really don't want to throw it away.
anyone have any really good, interesting (and preferably not too complicated) recipes that would help me make use of my bounty?
and/or, anyone know how well this stuff will freeze?
Add a spoon full of it to your hot chocolate or even your coffee. I would freeze all but a cup or so of it and keep that in the fridge to use as ice cream topping or whatever.
Stealing a spoon full of it every once in a while isn't a bad thing. This is an emergency! You don't want it to go bad. :)
re: Hank Hanover
I just frosted cupcakes a few days ago and had ganache leftover so I mixed it with lots of dried cranberries and coarsely chopped walnuts then spread it out on a cookie sheet to about 1/4 inch. Set in the fridge to cool and harden and you have the best dark chocolate bark. Just break it into pieces. It works best with just plain melted chocolate but this works well too.
thanks to all of you for your wonderfully delicious and inspired (and practical!) ideas.
seriously, chowhounds are an amazingly resourceful and delightful bunch with whom to swap ideas. i wish i could share with y'all a plate of whatever i end up making.
in case anybody is curious, i'm gonna throw it in the freezer (well, what's left of it after a few spoonfuls have somehow disappeared) 'cuz we're going to arizona for a bit, but upon my return i will definitely be trying some of your ideas out. i'll post about any successes.
Yes, it will freeze just fine. I pretty much always have ganache in my freezer. It keeps for months.
I second the truffle suggestion, though be aware that if you don't coat in tempered chocolate, you should keep them refrigerated. Oh, and people don't usually beat the ganache for truffles.
You can glaze a cake with ganache.
You can sandwich cookies together with ganache.
You can write Happy Birthday on buttercream with ganache.
You can fill a cake with whipped ganache and then glaze it with melted ganache.
You can pipe little rosettes of ganache on anything that strikes your fancy. Brownies. Meringues. Cakes.
You can pour ganache over ice cream.
You can put ganache in jars, label them "Chocolate Ice Cream Topping" and give them to friends.
You can pour a layer of ganache at the bottom of a pecan pie.
Ganache is your friend.
A quick ganache party trick that everyone seems to like - chocolate pate. Melt ganache. Flavor with appropriate booze. Stir in chopped nuts - hazelnuts with Fra Angelico is good, but you could go with pistachios, or almonds with Amaretto. You can add some whole nuts to the mix to make it look snazzy. You can even add chopped white chocolate, as long as you wait until the ganache is cool enough, but still runny. Pour into a loaf pan that you've lined with parchment. Freeze it. Unmold. Decorate with nuts or piped ganache or both. Serve at room temp with cookies, slices of pound cake, a nice white bread, and a knife. Oh, if you wanted to mix in some nut butter, you could do that too. This looks fab and tastes great, of course, and takes almost no effort.
Oh, and I've known people to whip ganache, then fold in whipped cream for a fake chocolate mousse. I can't say as I approve, because I don't think it begins to replicate the mouthfeel of the real thing, but lots of people like it and it's certainly easy.
You could make chocolate truffles - just scoop the ganache, dust your hands with corn starch and roll them into balls, dust with cocoa powder (or coat with tempered chocolate if you want the hard outer shell). I just wrap them in tin foil (for the hard chocolated shell coated ones) or put them in mini muffin cups/candy cups and put them in a box/bag and give them to friends.
I had a cake yesterday that had a layer of ganache between 2 chocolate cake layers and it was amazing...you could even use vanilla cake if you're a little chocolated out.
perhaps you could try making macaroons? they aren't that difficult to attempt, and the ganache will provide a nice filling. i don't have my recipe on hand, but i will try to give a brief outline and maybe you will find something similar in a cookbook or on the internet. i beat egg whites until they hold firm peaks and then fold in a mixture of almond flour, cocoa powder, and confectioner's sugar. this bakes in the oven for about 20 minutes, and when they come out you can let them cool and then assemble.