Cacao Ganache

I am sure most of you bakers will agree that Ganache is the "Crème de la Crème" for fillings, toppings, etc. This recipe is specially designed for those bakers who do not have chocolate lying around the house all the time. Sometimes (most of the time) I get serious chocolate cravings but its way too much of a hassle to get the kids into the car just to go buy chocolates! So I decided to make use of what I have in my kitchen. This is what I came up with. It is absolutely delicious and instantly fulfils my desires! The versatility of Ganache is endless. It can be used as fillings, truffles, toppings for cakes and even be diverted into a yummy chocolate mousse (recipe to follow). The soft creamy texture of this recipe touches my heart in places where nothing else does :-)



 

 

 

Ingredients:

 

1 Cup cream (250ml)

¾ Cup cocoa powder (sifted)

1 tsp Vanilla essence

Xylitol to taste

 

Directions:

 

Over medium heat, heat the cream and vanilla essence in a small sauce pan until just before boiling point and  remove from hob.

 

Sift the cocoa powder and xylitol directly into the pan

 

Whisk all elements together until smooth and creamy

 

Notes:

 

Let the Ganache cool off to room temperature before using.

Use as toppings or fillings on cooled off cakes, etc.

Ganache will set in the fridge.

Replace cream with coconut cream.

Add any other components including, chopped nuts, liqueurs, etc.

Ganache can be kept refrigerated for a couple of weeks and can be frozen for up to three months.

 

Enjoy!