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Ganache Loaf Recipe

Ingredients

How to make it

  • Coat 6x3 1/4 x 2 1/8" loaf pan with non-stick spray. Trim a sheet of waxed paper to line bottom and along sides, slightly overhanging edges.
  • White layer: Sprinkle gelatin over water in small saucepan; let stand 5 minutes to soften. Place chopped white chocolate in medium sized bowl. Add butter and 1/3 cup heavy cream to soften gelatin. Heat over med-high heat until butter melts and gelatin is dissolved. Pour over white chocolate. Let stand 2 minutes. Stir until smooth.
  • Place bowl in an ice-water bath; stir in whipped cream. Stir mixture until it thickens slightly.
  • Tilt prepared pan sideways @ 45 degrees. (Place in a larger pan with a rolled kitchen towel under the prepared pan to prop it up.) Pour slightly thickened white mixture into the tilted pan, smoothing the top. Refrigerate or freeze while preparing the chocolate layer.
  • Chocolate layer: Place chocolate in small bowl. Heat 1/2 cup cream and butter in a small saucepan over med-high heat until cream just begins to bubble. Pour over chocolate in bowl; let stand 3 mintues. Stir until smooth. Fold in whipped cream. Place in ice bath; stir until slightly thickened.
  • Check the white chocolate by gently touching and making sure it is firm. When it is firm, remove from fridge and from the larger pan. Set pan flat on the counter and pour in chocolate mixture, smoothing the top. Chill 30 minutes or until firm.
  • Run a knife along ends to loosen dessert. Use waxed paper to lift from loaf pan. Use a warm knife to cut loaf into 6 slices. Garnish with raspberries and mint if desired.

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The Cook

circlemoon8 Mesa, Arizona

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