Tart and Tangy Ganache
Idea gallery #959
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 1 pound chocolate, melted
- 1 tablespoon invert sugar
- 1 tablespoon butter, softened
- 2 teaspoons lemon icing fruit
- 1/2 teaspoon key lime flavor
- 1/2 teaspoon citric acid
- candy thermometer
- cookie scoop
- dipping tools
In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached. Stir in 2 teaspoons lemon icing fruit, 1/2 teaspoon key lime flavor and 1/2 teaspoon citric acid.
SCOOPED AND DIPPED GANACHE:
Spoon the mixture into a small bowl. Chill for several hours in the refrigerator. Scoop ganache mixture using a cookie scoop. Roll into ball. Dip into melted candy coating or melted and tempered chocolate. Immediately after dipping, place a cut piece of dried apricot on the ganache.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.