Introduction: How to Make Ganache With Fruit Instead of Cream
File under mind-blowing: you can make ganache with puréed fruit instead of cream (the chocolate, of course, remains constant).
Let me show you how, using just two ingredients.
This recipe was originally posted on CakeSpy.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Assemble Your Ingredients
- 3 ounces banana, mashed (about 1 large) - or any pureed fruit of your choosing.
- 4 to 4.5 ounces chocolate, coarsely chopped
Note: this makes close to 1 cup. If you want a larger amount, simply double/triple/quadruple the quantities.
Also, you could substitute any pureed fruit you'd like in the place of banana. Let me know how it turns out if you do!
Step 2: Melt the Chocolate
Melt the chocolate in the top of a double boiler. I did a DIY double boiler, placing a heatproof bowl above a pot of simmering water. This also made it easy to add the banana right to the chocolate once it was melted.
Step 3: Add the Fruit and Mix
Combine the banana or other fruit, and chocolate and stir until completely combined. The smoothness of your mixture will directly reflect how smooth your fruit purée is--you can see that mine had a few little banana lumps, but they actually worked well.
Step 4: Enjoy!
The ganache is ready to use now, or if you'd like, you can wait for it to become firm as it sets.
It will eventually firm into a set, frosting-like consistency.