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Ginger Ganache Recipe

Ingredients

How to make it

  • Method:
  • 1. Bring heavy cream, corn syrup and Ginger puree to a boil.
  • 2. Cover and allow cream mixture to infuse for 10 minutes.
  • 3. Strain Ginger puree from the cream mixture, and re-scale to heavy cream.
  • 4. Add additional heavy cream, if needed, to bring weight back up to 225 grams.
  • 5. Re-heat cream and pour over melted chocolates. Mix cream and chocolate until completely blended and the ganache is smooth and creamy.
  • 6. Once ganache has cooled to about 86° F, add room temperature butter and mix with hand held immersion blender, until butter is fully incorporated.
  • 7. Allow ganache to completely cool overnight. Once it has completely cooled, scoop and shape into rounds and dip into tempered dark chocolate.
  • 8. Garnish with a small piece of candied ginger.

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The Cook

hopscotch CA

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