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
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
- 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.
- 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.
- Whisk smooth then cool to room temperature. Ganache will thicken to spreading consistency.
Posted by Victoria : January 27, 2006 01:25 PM to Condiments & Sauces
- 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.
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