Tag Archives: chocolate ganache

Signed Raspberries with Chocolate Ganache

If I were to sign my name with food instead of letters, what food would I use? It could be almost any recipe from this blog, though lately I think my culinary John Hancock would most  likely be Raspberries filled with Chocolate Ganache.

Raspberries filled with Chocolate Ganache

It’s a great dessert recipe with only three ingredients, but best of all it makes you look like a rock star* in the kitchen. Most people I’ve met think stuffing a raspberry is kookoo, that is until they eat one. Close your eyes and imagine a tart, juicy raspberry filled with a tiny dollop of smooth creamy chocolate ganache. Are you drooling? I know I am because these are so good you want to pop them into your mouth like candy, but the flavors are such a sublime pairing you want to savor each one. I have yet to take these anywhere without hearing at lease one person moan out loud when they eat their first one. I love foods that evokes such an earthy response!

Ingredients for raspberries with chocolate ganache

I first found the idea for this recipe on pinterest. There was no recipe linked to the image, but it seemed fairly straight forward. I modified a basic ganache recipe from Rose Levy Bernenbaum, which I then stuffed into a pastry bag with a plain tip, and started to fill the raspberries.

At first it didn’t work because the ganache refused to come out. It was malleable within the pastry bag, but no matter how hard I squeezed it would not squirt into the raspberry hole. I nicknamed this problem pastry bag constipation. Apparently the metal pastry tip changed the temperature of the ganache enough to solidify it within that small metal portion. Take away the pastry tip and things started to flow.  So now I use a disposable plastic pastry bag without a tip, and cut the tiniest of holes at the pointy end. If you have any ganache leftover you can freeze it (that is if you don’t squirt it into your mouth or all over a bowl of ice cream. Or use it to sign your name…

Filling raspberries with chocolate ganache

 

Raspberries Filled with Chocolate Ganache

If you are making these for a crowd wait until raspberries are on sale or you can get them in season. This much ganache will fill approximately 2  1/2 pounds (roughly 4 pints) of raspberries.

4–12 ounce boxes of raspberries

6 ounces good dark chocolate

6 ounces heavy cream (about 3/4 cup)

Heat the heavy cream in a small saucepan until simmering. As it is heating up finely chop the chocolate. When the cream is bubbling along the edges pour over the chocolate and gently stir to mix all together. Let the ganache cool a bit and then pour into a disposable pastry bag which you have set into a tall glass. Secure end with a rubber band and when the ganache cools to room temperature (you don’t want to cook the raspberries) snip the end off the pastry bag and pipe the ganache into the raspberries. If you find that you have started piping while the ganache is still semi liquid then make sure the raspberries are upright in a container so they don’t drool. Keep cool until ready to serve. Since raspberries are so delicate you do need to make these fairly close to the time you plan to serve them.

Liquid ganache filling

When people tell you how great they are  just smile and say, “It was nothing.”

Chopped chocolate

 

*I felt like this dessert achieved full Rock Star status when my son’s 11th grade class requested I bring it to their school’s semi formal. There were any number of things I could have made for them, but his one was the one recipe they all voted on.

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Molten Chocolate Death on a Spoon

Upfront disclaimers:

1. If you are not given a spoon you may start licking this straight out of the cup. Not very dignified, but you might not be able to help yourself. Ask my friend Diane.

2. Eating this dessert may make you groan out loud. In public.

3. If your body is unaccustomed to lots of caffeine you will probably not be able to go to sleep until 2 am unless you were smart enough to eat this at 4:30 in the afternoon. I know because I’m clearly not very smart and I eat it after dinner, which in turn keeps me up way past my bedtime.

"molten chocolate death-with a spoon"

Molten Chocolate Death with a spoon

Why am I even bothering to give you a recipe that needs disclaimers? Because this  molten chocolate death in a cup is awesome and once in a while you just need a dessert so delicious that your knees buckle. This is that recipe.

When I first moved back to the happy valley I would occasionally work for the Lisa Ekus Group prepping food for their media trainings. I would slice and dice then drop off several recipes in various stages of preparation so that that week’s author could practice talking and cooking at the same time (harder than it looks) while making their favorite dishes (even complicated ones) in three minutes or less. My favorite part of the job was getting to try so many fantastic recipes as well as the cookbooks I was able to add to my collection.

"espresso and cocoa and butter"

Molten Chocolate Death

The recipe originally came from Mon Cheri Cooking School in California (they’ve since closed), and called for a white chocolate espresso sauce. Since I’m not found of white chocolate I’ve eliminated the sauce and no one has ever complained they didn’t get any. If you want that recipe send me an email and I’ll forward it to you.

3/4 cup espresso (if you don’t drink espresso use 2 Tablespoons instant espresso powder dissolved in 3/4 cup hot water)

1/4 cup kaluha

8 Tablespoons Dutch process cocoa

10 Tablespoons sweet butter, plus more for greasing cups

1 cup sugar

1 cup flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 egg

1 teaspoon vanilla

8 frozen ganache balls*

Preheat oven to 325ºF and grease 8 small custard cups with butter. Place on a jelly roll pan and set aside. In a medium saucepan heat espresso, kaluha, cocoa, and butter, whisking a bit. This mixture will smell heavenly but don’t be tempted to lick the whisk yet. Pour the hot liquid into a bowl and whisk in the sugar, stirring for about a minute. Add the flour, salt, baking soda and whisk some more. Plop in the egg and vanilla and when you’ve whisked everything is a velvety smoothness pour evenly into the prepared custard cups and slip into the oven for 6-9 minutes or until the edges of the cakes are just starting to set. At this moment you may lick the whisk. Pull the tray out, plunk a ganache ball into the center of each cake and return the tray to the oven for another 6-9 minutes. You don’t want to over cook these, but you want the cake batter to be cooked and the ganache melted and oozy in its chocolatey-ness. I suggest you look at the pictures below.

"prepped custard cups"

Prepped custard cups

"uncooked molten cake batter"

Uncooked batter

"adding frozen ganache balls"

Adding frozen ganache balls

"baked chocolate death"

Just baked molten chocolate death

* Frozen Ganache Balls

Basically you have two choices here. You can make an enormous quantity of chocolate ganache, let it firm up, then roll all of it into balls which you store in your freezer. Or you simply steal eight balls worth of ganache when you’re making truffles or glazing a cake.

What is ganache you ask? Heavy cream and really good chocolate plus maybe a bit of flavoring. How could you go wrong?

6 ounces bittersweet chocolate

7 ounces heavy cream (1/2 cup plus 1/3 cup)

1 Tablespoon cognac, honey or espresso (optional)

Put the cream on the stove to boil in a small pan. Chop the chocolate very fine and dump into a shallow dish. Pour boiling cream over chocolate and let sit for a minute or two. Add flavorings (or not) and stir gently with a spatula until the mixture looks like velvet but doesn’t have too many air bubbles. Put in fridge to solidify and lick your spatula. When the ganache has firmed up scoop out large marble size chunks and roll into balls. Freeze. You will be messy, but you get to lick your hands this time.

"solid ganache"

Solid ganache

"ganache ball"
Marble size ganache ball

"ganache balls ready to freeze"

Ganache balls ready to freeze

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