Mystery Lovers' Kitchen: ganache

Showing posts with label ganache. Show all posts

Sunday, October 2, 2016

Kathy Aaron's Chocolate Truffles

Join us here at Mystery Lovers' Kitchen in welcoming guest Kathy Aarons, author of the Chocolate Covered Mysteries, who brings us a very special treat today: a chocolate truffle recipe!

Chocolate Truffles by the Expert

People think that writing the Chocolate Covered Mystery series means that I know how to make truffles. I certainly didn’t know how at the beginning, but I (kind of) do now.

Luckily for me (and the readers), the recipes are provided by a real chocolatier -- Isabella Knack, owner of Dallmann’s Fine Chocolates in San Diego, California. She creates gorgeous works of art that taste amazing.

Unfortunately, I just have to test all of the recipes in the books. I have no choice – it’s in my contract! Even after all of my testing, my truffles end up being little ugly lumps, but they are still delicious.

This recipe – Irish Cream Ganache - is in Behind Chocolate Bars, the third book in the Chocolate Covered Mystery series. I took photos as Isabella made them in her work kitchen. The recipe is a little different at the end – she put the ganache in beautifully air-brushed chocolate instead of premade chocolate molds. But the end result of both is sheer delight.

Irish Cream Ganache (yields 100 pieces)

Ingredients:

3/4 cup heavy cream
1/4 cup glucose syrup
1-3/4 cups dark chocolate
4 tsp. butter (softened)
2 TB Irish Cream

Premade chocolate molds – available at candy shop and online

Preparation:

A. Combine the heavy cream and glucose syrup in a saucepan and bring to a boil.

B. Pour the hot cream mixture over the chocolate and let sit for 2 minutes.

C. Using a spatula, stir the mixture in small circles of the bowl until it emulsifies.

D. Stir the soft butter into the ganache until it’s incorporated.

E. Add the liqueur, stirring until the mixture is homogeneous.

F. Pipe into premade chocolate molds.

G. Chill

H. Serve

And if that's not enough sweet goodness, Kathy is offering a giveaway! Leave a comment here (with your email) and you can choose from any of the books in the series: Death is Like a Box of Chocolates, Truffled to Death, or Behind Chocolate Bars. (If you live in the continental United States, you can choose either print or ebook format; if you're outside, only the ebook format)

BEHIND CHOCOLATE BARS

DOUBLE, DOUBLE-BOIL, AND TROUBLE…

Best friends and business partners Michelle and Erica have a monstrous to-do list as they prepare for the annual West Riverdale Halloween Festival. Their shop, Chocolates and Chapters, will have a booth at the event, where Michelle will serve spooky delights while Erica displays an assortment of spine-chilling books. Thank goodness the teenagers from Erica’s comic-book club are chipping in to help. But one of their volunteers winds up in trouble after a woman’s body is found in an abandoned house—with the teen’s superhero key ring close by.

The teen swears he didn’t do it, but he’s obviously hiding something—leaving Michelle and Erica with a witch’s cauldron of questions. Soon they discover that the dead woman was tricking a whole bunch of people out of more than just treats. Now these two friends must go door-to-door if they hope to unmask a killer…

Kathy Aarons is the author of the nationally bestselling CHOCOLATE COVERED MYSTERY series by Berkley Prime Crime. Research for the series was such a hardship: sampling chocolate, making chocolate, sampling more chocolate, and hanging out in bookstores.

She began writing when her youngest daughter attended school five days a week and pursued publishing more seriously when her oldest daughter went off to college. Now an empty-nester, she continues to advocate for arts education for youth, serving as president of the board of directors for Playwrights Project (http://playwrightsproject.org/), advising and teaching for the Middle School Writing Series, and volunteering for the CCA Writers’ Conference (http://ccawritersconference2016.weebly.com/), the only free writing conference for high school students in the country.

She’s also president of Partners in Crime – the San Diego chapter of Sisters in Crime, a national mystery writers’ organization (http://www.sistersincrimesd.org/ ).

You can follow Kathy on Facebook or Twitter or visit her at: www.kathyaarons.com.

Kathy Aaron's Chocolate Truffles

B. Pour the hot cream mixture over the chocolate and let sit for 2 minutes.

C. Using a spatula, stir the mixture in small circles of the bowl until it emulsifies.

D. Stir the soft butter into the ganache until it’s incorporated.

E. Add the liqueur, stirring until the mixture is homogeneous.

F. Pipe into premade chocolate molds.

G. Chill

H. Serve

Tuesday, December 9, 2014

Chocolate Cream Cake from Once Upon a Grind + Magic Bean Necklace Giveaway via Cleo Coyle

With a real Prince visiting New York this week (shout-out to William and Kate), it seems appropriate to share a dessert served at the elegant, underground "Prince Charming Club" in Once Upon a Grind, my new culinary mystery.

My amateur sleuth, coffeehouse manager Clare couldn't resist a slice of this cake, a heavenly cloud of chocolate whipped cream tucked between layers of devil’s food and topped by a layer of fudgy ganache. It’s outrageously good and sinfully delicious—but is it worth risking a run-in with a ruthless killer? Clare will get back to you on that one!

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here or here.

Cleo Coyle's "Inside-Out"
Chocolate Cream
Coffee Cake

A light chocolate dream with sophisticated flavor and an irresistible mix of textures, this cake would make an impressive addition to any holiday table, yet it’s easy to make.

It's also the very cake Marc and I served at a fantastic setting in our new mystery. Elegant and exclusive, the "Prince Charming Club" is full of culinary temptations worthy of a gourmet witch’s gingerbread cottage. You'll learn more about them as you read Once Upon a Grind.

I'm discussing the book this week at crime-writer Terry Ambrose's blog here with a book giveaway.

Or join me at Fresh Fiction by clicking here, where I’m also offering an autographed copy of the beautiful first-edition hardcover and a Magic Bean Necklace in a comment giveaway (see caption below).

NOTE - My Newsletter Subscribes know there is another comment-to-win contest right here at this blog. Scroll to the end of this post to see the winner...

Now let's get baking!

~ Cleo

To download this recipe in a free PDF that you can print, save, or share, click here.

Click here for
free recipe PDF.

Cleo's "Inside-Out"
Chocolate Cream
Cake Recipe

This recipe provides:

8-10 servings if cut into larger rectangles, or...

20-24 servings if sliced into thinner slivers. (Examples of slice sizes
are shown in my photos.)

For the Cake*
10 tablespoons unsalted butter, softened to room temperature
1/2 cup vegetable, canola, or extra-virgin coconut oil (measure in liquid form)
1-1/2 cups white granulated sugar
1 teaspoon pure vanilla extract
3 large eggs, lightly beaten with fork
1 cup + 2 tablespoons whole milk
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt (use table salt or finely ground sea salt)
1/2 cup unsweetened (natural) cocoa powder

For the Chocolate Cream Filling
12 ounces cream cheese, softened to room temperature
1/2 cup white granulated sugar
2 tablespoons unsweetened cocoa powder (for more chocolate flavor, double)
1 teaspoon pure vanilla extract
2-1/4 cups very cold heavy cream**

(**Optional for mocha-flavored filling: replace 1/4 cup of the heavy cream with 1/4 cup Kahlua and dissolve 1 teaspoon of instant espresso into the Kahlua before adding it to the recipe.)

For the Chocolate Ganache Topping
1 tablespoon unsalted butter
1/3 cup heavy cream (for mocha flavor use coffee or espresso instead)
5 ounces semisweet block chocolate, chopped into uniform pieces
1 teaspoon pure vanilla extract

(**Optional for mocha-flavored ganache: also add 1/2 teaspoon instant espresso powder)

*A note on using a cake mix: To save time, feel free to use a devil’s food cake mix, but follow the directions in Step 1 regarding (a) pan size and (b) preparing the pan to prevent the cake from sticking.

**A note on espresso powder: Espresso powder is made from freeze-dried espresso. It dissolves in water to create instant espresso. While I would not suggest drinking espresso made from freeze-dried powder, I do advise using good-quality espresso powder (rather than freeze-dried instant coffee) to add coffee flavor to your recipes. Look for espresso powder in the instant coffee section of your grocery store or search online.

Step 1—Make the chocolate cake batter: First preheat the oven to 350°F. Butter a rimmed baking sheet measuring around 17- to 18-inches by 12-inches (a "half-sheet pan") and line the bottom with parchment paper. Butter the paper and dust with unsweetened cocoa powder, tapping out any excess. Use a devil’s food cake mix or these directions to create the batter: Using an electric mixer, cream the butter and sugar until light and fluffy. Add the oil, vanilla, eggs, and milk. Blend until smooth. In a separate bowl, sift together the remaining dry ingredients. Add this dry mixture, a little at a time, to the mixing bowl, beating between additions until a smooth batter forms. Do not over-mix. Spread out the batter and smooth it evenly on the prepared baking sheet.

Step 2—Bake and chill the cake: Bake for about 20 minutes, or until the cake has risen, is slightly springy, and a toothpick inserted into the center comes out with no batter clinging to it. Transfer the pan to a rack to cool. Gently invert the cooled cake and peel away the parchment paper. Slice the cake down the middle, crosswise, to form two even rectangles. Slip these into the fridge to chill while you prepare the filling.

Step 3—Make the chocolate (or mocha) cream filling: Using an electric mixer, beat the softened cream cheese with the sugar, unsweetened cocoa powder, vanilla, (and espresso powder dissolved into the Kahlua if using). Once blended and smooth, add the chilled heavy cream and switch to high speed on your mixer. Whip vigorously until the cream forms firm peaks.

Step 4—Assemble the cake: Invert one of your cake rectangles so the flat bottom is facing up. Spread the cream filling evenly.

Now cover it with the second cake rectangle (again with the flat bottom facing up). Lightly press down on the top layer. Run an offset spatula (or wide flat knife) around all of the edges to smooth them. Chill the cake for at least 1 hour. Then prepare the topping.

Step 5—Make the chocolate (or mocha) ganache topping: In a small saucepan, over low heat, bring the butter, cream (or coffee), and (if using) the instant espresso powder to a simmer. Do not boil or you will scorch the ingredients and destroy their flavors. Take the pan off the heat and stir in the chopped chocolate. When the chocolate is melted, stir in the vanilla. Let the glaze cool for about 15 minutes; it will become slightly thicker.

Pour the glaze onto the center of the cake and gently spread it—ideally with an offset spatula (or in a pinch, the back of a large spoon)—until it evenly covers the top of the cake and drizzles slightly over the cake's top edges. Chill the cake for several hours (or overnight).

Tip for perfect presentation: Slice off the edges of the cake with a sharp knife and you will create a bake-shop-perfect presentation (and guess who gets to eat the ends).

If you're an old pro, you'll have a presentation tray ready. But if you don't bake much, here's another tip. Cover a cutting board with aluminum foil and buy inexpensive round paper doilies, cut them in half, and slide them gently beneath the cake's bottom edges to make it look even prettier.

Then slice into slivers or larger squares...