6 Comments

  1. Dirke said:

    Looks amazing! thanks for sharing. I will give it a try.

    August 21, 2015
    Reply
  2. Sue said:

    Sounds yummy. Just wondering what’s the approximate shelf life at room temperature?

    September 9, 2015
    Reply
    • Alysha Kropf said:

      Hi Sue! We can’t comment exactly on the shelf life as ingredients and room temperature can vary. This recipe, made with Philadelphia brand cream cheese and stored at 21 Celcius was great for 6 weeks before the flavour started to fall.

      September 10, 2015
      Reply
  3. I made this ganache when challenged to make a chocolate to go with a Chesapeake Bay themed dinner, where there were oysters and seafood galore. All I could find online for dessert pairings was “citrus’, so I tried this one, and it was a huge hit. The addition of sea salt (for me) was a must. I found it a little drab without it, but it really popped once I added that. Instead of enrobing in chocolate I used a clam shell mold and rolled the ganache into balls, rolled the balls in the chopped nuts (I used pecans), and then inserted that into a clamshell mold of white chocolate, partly open. The visual was stunning. And the ganache was delish! Thanks!

    January 18, 2016
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  4. Melinda Fodor said:

    Mine didn’t set very well. I’ve had that happen with chocolate ganache. Any thoughts on what I did wrong?

    April 6, 2016
    Reply
    • Rachel McKinley said:

      Hi Melinda,
      Ganache is a very delicate balance between the fats in the cream, butter and chocolate, and the water content in the cream and butter (and in this case, cream cheese). It is easy for a ganache to become too soft if it is agitated too cold or too warm, or not allowed to set long enough in a cool enough space.

      April 6, 2016
      Reply

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