Vanilla Ganache For Filling Chocolates Recipes

Steps:

• To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
• Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
• Put butter and cream in a saucepan and bring to boil, stirring all the time.
• Remove from heat and add chocolate and liqueur.
• Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
• Use as soft filling for chocolates and tartes.
• This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
• By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
• If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !

Steps:

• Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
• Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Steps:

• Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
• If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
• When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.

Steps:

• Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside. , Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes., For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. , Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.