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January 27, 2006

Lemon Scented Milk Chocolate Ganache

Lemon Scented Milk Chocolate Ganache The lemon zest in this ganache makes an unusual flavouring. The lemon zest which is rich in essential oil transmits a lemon perfume without any of the acidity of lemon juice which would mar the chocolate flavour. Use the ganache to fill and decorate the Lemon Scented White Cake.

1 pint
2 oz
20 oz
4 oz
zest of 2 lemons removed in long strips with vegetable peeler
heavy whipping cream/double cream
unsalted butter, softened
milk chocolate, chopped
bittersweet chocolate, chopped
  1. Add the pieces of zest to a saucepan with the cream, place over a low heat and bring to a simmer (do not boil). remove from the heat and steep for 5 minutes. Remove the zest from the cream with a slotted spoon and discard.
  2. Add the butter to the cream, place over a low heat and bring to a simmer. Remove from the heat and add the chocolate. Shake the pan to submerge the chocolate and let stand for 5 minutes.
  3. Whisk smooth then cool to room temperature. Ganache will thicken to spreading consistency.
  • The lemon can be substituted with any number of other flavours or omitted entirely. When adding extracts or essential oils, omit step one and add the essence with the chocolate.
Posted by Victoria : January 27, 2006 01:25 PM to Condiments & Sauces | Confectionary | Desserts
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