Wednesday, November 30, 2011


I know this is NOT grilling, but hey, sometimes a little off topic is ok. This is a great recipe for Ganache. If you add a wee bit more cream, it will make a terrific glaze for new york cheese cake. The first part will make a crust for tart shells with a chocolate Ganache filling. The second part should be pure Ganache truffles. These little guys make a terrific Christmas gift! hint hint..


½ cup butter softened
¼ cup sugar
1 egg lightly beaten
1 ½ cups all-purpose flour
1/8 tsp. salt
In a food processor, combine butter, egg and sugar and mix until well blended. Add the flour and salt and pulse until the dough forms a ball. Do not over mix. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes. Press dough into a round tart shell and pierce lightly with a fork. Bake in a pre-heated 350-degree oven for 20 minutes or until golden brown. Allow to cool completely.


12 ounces dark chocolate chips
1 ¼ cups heavy cream
1-½ tsps. Peppermint extract
2 ounces white chocolate melted
1-ounce dark chocolate chips melted
14 fresh mint leaves
12 fresh raspberries

Heat the cream and peppermint in a saucepan almost to a boil. Place the dark chocolate chips in a stainless steel bowl and pour the hot cream over them. Let sit for 5 minutes and stir until smooth. Pour into the tart shell. Place half of the melted white chocolate into the corner of a sandwich-sized baggie and cut off the tip. Squeeze concentric circles onto the tart and run a toothpick through to create a decorative effect. Refrigerate for at least 2 hours. In the meanwhile, paint the remaining chocolates onto the topside of the mint leaves and refrigerate for 2 hours. When they are set up, peel the leaf off of the chocolate. Garnish the tart with the leaves and raspberries.

Truffles, option 2

  • 12oz raspberries reduced( cook in pan on low for 25 minutes with 3 tbls sugar till reduced)
  • 7oz cream
  • 20 oz semi sweet chocolate (bakers chocolate or chips)
  • 3oz butter
Add cream to reduced raspberries and heat till almost a boil. Strain cream mixture over 20 oz semi sweet chocolate. Melt over double boiler and add 3oz butter. then cool for 6 hours.

You can use Filo shells as well. Just stuff them with the Ganache and garnish as you would the others.

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