Ganache is a staple recipe in just about any baker’s or confectioner’s kitchen. Traditionally made from two basic ingredients -- bittersweet chocolate and cream -- ganache recipes can be altered to make a thick icing, a thin icing for drizzling, a thick whipped cake filling or a firm filling for chocolate truffles. Adding fruit puree, in the place of some or all of the cream, adds flavor as well as changing the consistency. As with any ganache recipe, there is no steadfast rule on ingredients. It is all a matter of experimenting and seeing what works for the type of ganache you desire.
Measure out your ingredients based on the type of ganache you desire. For example, firmer ganache used in truffles typically uses 2 parts chocolate to 1 part cream, while icings use 1 part chocolate to 2 parts cream. Substitute part of the cream with the fruit puree. For example, if you would normally use 1 cup of cream, replace that with 1/2 cup cream and 1/2 cup fruit puree.
Place your chocolate pieces on a cutting board and cut into small pieces with a knife. Smaller pieces enable easier melting and help create a smoother ganache. Place the chocolate pieces into a mixing bowl.
Pour the cream into a saucepan and heat over a low temperature until small bubbles begin to break the surface, stirring occasionally to prevent scorching. Turn off the heat and pour the hot cream into the mixing bowl, covering the chocolate. Allow to sit for a few minutes to let the chocolate begin melting. Whisk or stir to combine the chocolate with the cream. Once combined and the chocolate is thoroughly melted, gently fold the fruit puree into the mixture until combined.
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- Typical fruits that complement chocolate include raspberries, strawberries and oranges. Experiment with different fruits to find the flavor combinations you desire.
- To make a fluffy chocolate fruit ganache, let the ganache sit until it becomes semihard. Beat the mixture with an electric mixer until fluffy.
- While you can make chocolate ganache by substituting fruit puree for all of the cream, the lower fat content may make the ganache less stable.
Deborah Lundin is a professional writer with more than 20 years of experience in the medical field and as a small business owner. She studied medical science and sociology at Northern Illinois University. Her passions and interests include fitness, health, healthy eating, children and pets.