Tart and Tangy Ganache

Idea gallery #959
alternative image
Tart and Tangy Ganache
Ingredients and Supplies
  • 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.

Key-Lime LorAnn Super-Strength Oil
Key-Lime LorAnn Super-Strength...
Unit: 1 dram
Liquid Citric Acid
Liquid Citric Acid
Unit: 1/2 fl. oz. jar
Merckens White Vanilla Flavored Candy Coating
Merckens White Vanilla Flavore...
Unit: 1 lb. bag
Invert Sugar
Invert Sugar
Unit: 1.25 lb. tub
Full Sheet Parchment Paper Liners
Full Sheet Parchment Paper Lin...
Unit: 50/pkg.
Cookie Scoop - 1 Tablespoon
Cookie Scoop - 1 Tablespoon
Unit: 1
Professional Candy Thermometer
Professional Candy Thermometer
Unit: 1