313523 Sun Jul 30 17:07:47 -0700 2006 14 31 Home Cooking 0 1776491 Hey everyone... We have about a pint of leftover ganache in our fridge. Are there any ideas on how we can use this as an ingredient for things other then candy or ice cream topping? Would it be possible to turn this into some sort of chocolate souffle??? Thanks, joe Sun Jul 30 17:07:47 -0700 2006 16184 SizzlingJoe 1 1776539 You could ice cupcakes or a cake -- just warm the ganache slightly and beat some powdered sugar into it. Sun Jul 30 17:56:16 -0700 2006 1776491 12341 vanillagrrl 1 1776563 How about making a layered cake. Maybe cake, ganache, fruit. YUM Sun Jul 30 18:17:10 -0700 2006 1776491 22544 Jfields 1 1776574 I forget which blog it was, where this idea comes from (maybe Chocolate & Zucchini?) - but you can either make or buy some cookies and make cookie sandwiches with ganache as filling. Sun Jul 30 18:24:44 -0700 2006 1776491 10835 virtualfrolic 1 1776599 I'm pretty sure if I had a spoon and a pint of ganache, I wouldn't have any problem figuring out what to do with it. Sun Jul 30 18:48:12 -0700 2006 1776491 19187 stomachofsteel 2 1777814 ditto. wonder how long it's been sitting in the OP's fridge? Mon Jul 31 15:57:17 -0700 2006 1776599 14823 bruce 1 1776661 How about some truffles? Roll the chilled ganache into balls and then in cocoa or chopped nuts or whatever appeals to you. You might even warm it slightly and whip in some rum or Chambord etc. then chill and roll into truffles. Sun Jul 30 19:37:36 -0700 2006 1776491 10285 Candy 1 1776688 Rewarm in a double boiler until just soften, fold in some soft peak whipped cream and you have a version of chocolate mousse. This mousse also makes a great cake filling or just spread on top of a light chocolate cake (chocolate souffle cake is good or cocoa sponge. Chill it a bit if it too soft. Sun Jul 30 20:10:50 -0700 2006 1776491 10756 PBSF 1 1776694 Warm the ganache and thin with some half and half if necessary, then use as chocolate fondue. Serve with cut fruits, berries, chuncks of toasted brioche. Warm the ganache to it's liquid form, then whip it with a mixer to aerate it. Pour into prebaked tart shells and smooth if necessary and voila--chocolate tart with a light texture. For variations, put peanut butter, berries, jam, lemon curd, etc, in the bottom of the tart shell (just a little bit) before putting the ganache into the shell. Or warm the ganache to smooth liquid form and make pour it into small baked tart shells for rich, bite sized tarts. Make 20 crepes. When crepes are cool, make a stack of crepes spread with a thin, even layer of ganache. Make the top layer a crepe, chill, then slice and serve as a cake. (Add a little orange blossom water or orange zest to the crepe batter for a subtile orange flavor). If you have crepes and ganache left over, mix the ganache with equal parts of moscarpone cheese and serve as a filling for the crepes. Sun Jul 30 20:14:49 -0700 2006 1776491 16301 Non Cognomina 1 1777511 put it in the freezer and hold 'til the next time you need ganache. I think it freezes quite well. I just yanked some out of the freezer than had been there since possibly Christmas. Used it as the bottom layer of an ice cream cake. Mon Jul 31 13:24:03 -0700 2006 1776491 10471 danna 2 1777647 That's true, ganache freezes well. I made a buche de noel using ganache as filling and frosting last Christmas. We had too much to eat so I froze most of it. I thawed it out about 3-4 months later (we forgot about it) and I was surprised at how good it was. Mon Jul 31 14:43:43 -0700 2006 1777511 12335 cheryl_h 1 1777781 Small tarts made in a muffin tin. Fill when tart shells are cool, pipe on different jams or jellies--rasp, orange,mint,etc for variety. ....then have a tea party! Mon Jul 31 15:48:32 -0700 2006 1776491 11234 toodie jane 1 1778643 Warm it a just little, mix nuts and mini-marshmallows into it, and pour into a shallow pan. When cooled, cut into squares for the best rocky road! Mon Jul 31 20:40:00 -0700 2006 1776491 17220 Claudette 1 1790594 Bring it to room temperature, whip it, combine it with whipped chestnut puree, and eat it with pound cake. Sun Aug 06 13:52:13 -0700 2006 1776491 13143 souschef 1 1791382 Use it as a filling for macaroon sandwich-cookies. Mon Aug 07 01:16:38 -0700 2006 1776491 10681 piccola