Chocolate Ganache
Pastry chefs use velvety-smooth ganache, made from melted chocolate and cream, as a frosting and filling for cakes and cookies. The kind of chocolate used determines the sweetness and flavor of your ganache always use a good-quality brand.
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Pastry chefs use velvety-smooth ganache, made from melted chocolate and cream, as a frosting and filling for cakes and cookies. The kind of chocolate used determines the sweetness and flavor of your ganache always use a good-quality brand.
Ingredients
- 1/4 to 1/2 cup pureed silken tofu
- 1/2 cup chopped semisweet or bittersweet chocolate (2 3/4 oz.), or semisweet chocolate chips
Preparation
Place tofu in small bowl. (The smaller amount of tofu makes a fudgy, dark ganache; the larger amount makes more of a creamy spread.)
Melt chocolate in top of double boiler set over barely simmering (not boiling) water. When half-melted, remove from heat and stir until creamy. With a rubber spatula, scrape melted chocolate into tofu and stir until well blended. Use immediately or cover tightly with plastic wrap and refrigerate up to 4 days. Bring to room temperature before using.
Nutrition Information
- Calories 53
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 0 g
- Protein Content 1 g
- Saturated Fat Content 2 g
- Sodium Content 5 mg
- Sugar Content 0 g