Recipes, re-invented from cooking shows
Red Wine Ganache
Prep. Time:
Baking Time:
Total Time:
10 mins
10 mins
20 mins
Serves:
Makes about 350 g
word
Ingredients
200g dark chocolate (70% cocoa), finely chopped 150ml heavy cream 100ml red wine (Cabernet Sauvignon or Merlot) 2 tbsp caster sugar 25g unsalted butter, room temperature Pinch of salt
Method
REDUCTION Pour wine into small saucepan with sugar. Simmer over medium heat until reduced by half (about 5-7 minutes). You should have approximately 50ml of concentrated wine. Set aside to cool slightly.
GANACHE Place chopped chocolate in heatproof bowl. Heat cream in saucepan until just beginning to simmer (small bubbles around edges). Pour hot cream over chocolate and let sit for 2 minutes. Starting from center, whisk in small circles, gradually working outward until smooth. Add warm (not hot) reduced wine and whisk until combined. Add butter and salt, whisking until glossy and smooth.
FINISHING For truffles: Cool to room temperature, then chill until firm enough to roll. For glazing: Use while still warm and pourable. For cake filling: Cool until spreadable consistency.
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Instructions
REDUCTION
Pour wine into small saucepan with sugar.
Simmer over medium heat until reduced by half (about 5-7 minutes).
You should have approximately 50ml of concentrated wine. Set aside to cool slightly.
GANACHE
Place chopped chocolate in heatproof bowl.
Heat cream in saucepan until just beginning to simmer (small bubbles around edges).
Pour hot cream over chocolate and let sit for 2 minutes.
Starting from center, whisk in small circles, gradually working outward until smooth.
Add warm (not hot) reduced wine and whisk until combined.
Add butter and salt, whisking until glossy and smooth.
FINISHING
For truffles: Cool to room temperature, then chill until firm enough to roll.
For glazing: Use while still warm and pourable.
For cake filling: Cool until spreadable consistency.
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Ingredients
200g dark chocolate (70% cocoa), finely chopped
150ml heavy cream
100ml red wine (Cabernet Sauvignon or Merlot)
2 tbsp caster sugar
25g unsalted butter, room temperature
Pinch of salt
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