Scotch Ganache Recipes

Steps:

• Chop the chocolate into small pieces and place it in a large stainless steel bowl.
• In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
• Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

Steps:

• Preheat oven to 375 degrees. Grease and flour three 8-inch round cake pans, and line with parchment paper. Sift confectioners' sugar, almond flour, all-purpose flour and chestnut flour into a bowl.
• In a dry bowl of a mixer fitted with whisk attachment, whip egg whites until foamy. Add cream of tartar and 1 tablespoon brown sugar, and beat until soft peaks form. Gradually add remaining brown sugar; whip until very stiff and glossy.
• Gently fold sifted dry ingredients into meringue in three stages. Divide batter among pans, and smooth tops. Bake for 17 to 20 minutes, until tops are brown and spring back when lightly pressed. Transfer to a wire rack, and let cool.
• Reduce oven temperature to 325 degrees. Line a rimmed baking sheet with parchment or a nonstick liner. In a small saucepan, combine granulated sugar with 1/2 cup water. Bring to a boil, stirring until sugar dissolves. Let cool.
• Stir whiskey into syrup. Place walnuts in a bowl, and toss them with 1/4 cup syrup. Pour nuts out onto baking sheet in a single layer. Bake for 15 minutes, stirring every 5 minutes. Transfer to a wire rack to cool. Meanwhile, chop all but four of candied chestnuts, and set aside.
• To assemble cake, cut a piece of cardboard into an 8-inch round or use removable bottom of a springform pan. Place a cake layer upside down on this base. Brush cake with a generous amount of whiskey syrup. Spread about 3/4 cup ganache on top, and sprinkle with half the chopped chestnuts. Lay another upside-down cake layer on top, and brush with more syrup. Spread on another layer of ganache, and sprinkle with remaining chopped chestnuts. Repeat with final layer of cake, more syrup and more ganache. Using a metal spatula, spread a thin layer of ganache onto sides of cake. Refrigerate for 1 hour. Spread another coat onto top and sides of cake, smoothing it well. Press candied walnut halves onto sides, and arrange candied chestnuts on top. Sprinkle with confectioners' sugar before serving.

Steps:

• Chop chocolate. The finer it is chopped the more smooth the ganache.
• Add star anise to cream in a heavy bottomed pan. Heat cream very slowly over medium-low heat until it just starts to boil. Do not stop stirring.
• Pour the heated cream over the chocolate. Let sit for 20-30 seconds and then stir gently. Once all chocolate is melted, stir more vigorously, but do not beat. Once it is smooth, spoon into four bowls.
• Add one strawberry to each bowl. Note: to fan strawberries, slice from the base to the leaves, but do not cut through. Make four or five slices and "fan" the strawberry. Place bowls in fridge to set for an hour.
• Drizzle scotch over the top of each bowl just before serving. We use 12 year Macallan. Anywhere from a teaspoon for a bit of flavour to a full shot, although I prefer smaller amounts.

Steps:

• Chop chocolate into small pieces and place in a heat safe bowl.
• Bring cream to boil on stovetop.
• Once cream in boiling pour over chopped chocolate.
• Add lemon zest and lemon juice.
• Stir from the inside out, making sure not to let in to much air.
• Stir till chocolate is completely melted.
• That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later.
• You can also substitute the lemon with orange.

Steps:

• Combine the above in a microwave-safe container and microwave for about a minute.
• Stir thoroughly even if it doesn't look completely melted - It should come together after a bit of agitation, but if the chocolate still isn't entirely smooth, return to the microwave for 15-30 seconds at a time, watching carefully to ensure that it doesn't burn.

Steps:

• Combine 1/2 cup sugar, milk, and 1/4 cup cocoa in a medium saucepan over medium heat; bring to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat; add 1/2 teaspoon vanilla extract, 1/8 teaspoon salt, and chopped chocolate, stirring until smooth.