Chocolate Ganache Recipe:
By Chantal Coady
Chantal Coady | Rococo: Mastering the Art of Fine Chocolate | Orion Publishing Group Ltd., 2012
This chocolate ‘saucisson’ falls somewhere between a ganache and rocky road, and can be adapted to suit your taste and the ingredients you have to hand. Spice it up with chilli flakes, add whole pine nuts, use dark or milk chocolate, or add dried fruits.
Yield: One large or several small sausages
9 oz. good quality dark chocolate (65% cocoa solids)
6.5 oz. whipping cream
2 tbsps. liquid glucose or honey
4 tbsps. softened unsalted butter, cut into small pieces
2.5 oz. almond biscotti, broken into walnut-half-sized pieces
5 oz. lightly toasted nuts (almonds and hazelnuts) or shelled untoasted pistachios, some left whole and some very roughly chopped
1 tbsp. of your favorite spirit such as whisky, brandy, or rum (optional)
2 oz. icing sugar, to dust
Melt the chocolate in a large bowl over a bain-marie.
Pour the cream and glucose or honey into a heavy-bottomed saucepan and heat to boiling point, then remove from the heat. Slowly pour the cream and glucose mixture on to the melted chocolate, incorporating it with a rubber spatula until the mixture is smooth and glossy. Beat the butter into the ganache, or blend it in with a stick blender. Stir in the biscotti, nuts and alcohol (if using), cover and chill for a couple of hours until it is firm but malleable.
Remove the ganache from the bowl, place it on a large sheet of plastic wrap and roll it into a 2-3 inch thick roll (within the plastic wrap). Wrap it tightly in a sushi mat if you have one, to mark the surface of the roll with ridges. Chill the sausage-shaped ganache for a couple of hours until it is firm enough to slice, but not rock hard. Unwrap, and roll the ‘sausage’ in icing sugar, to give it that ‘salt cured’ salami look. Secure it with string at both ends, or tie it with a butcher’s knot to mimic a classic saucisson, and chill for a couple of hours before serving. To serve, slice into rounds.
Rococo: Mastering the Art of Fine Chocolate © 2012 Chantal Coady.. Photo © Orion Publishing Group. All rights reserved.
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