But my favourite use for ganache is as a base for Chocolate Truffles. It’s also a great use for the alcohol-soaked goji berries that are a by-product of the organic goji liqueur I make.
It’s so easy (and so amazingly decadent) I’m almost ashamed to share the recipe, but in the spirit of sharing, here it is.
Start with finely chopping 225grams organic dark chocolate
Then bring a tub of organic heavy cream to the boil, and immediately pour over the chocolate.
Let it sit for a moment so the chocolate gets melty, then whisk it till it’s all smooth
At this point, you can add some alcohol, rum is traditional, but I put in 2 tablespoons of my goji liqueur as well as a good helping of the soaked goji berries. You can put in any flavourings, fruit, finely chopped nuts, etc. Experiment!
This is the crucial step: you have to test the mixture to make sure it’s good. try dipping fresh-cracked macadamia nuts, spoons, fingers, almonds, dates, banana chips…
Finally, (if you’ve got any left) let the mixture sit to set enough to form into ball-shapes. You might need to put it in the fridge for an hour or so – watch out it doesn’t get too hard.
Using two spoons (or a melon baller), form the mixture into bite-sized roundish shapes
then roll in cocoa powder, or whatever you like – powder sugar, finely chopped nuts, coconut, etc
Set the balls on a baking sheet and let them set in the fridge. Store in an air-tight container (if you’ve got any left to store)