* On a cool day, cake frosted with semisweet or bittersweet Ganache can be kept at room temperature so frosting becomes slightly firmer but is still shiny. On a warm day, refrigerate cake so that frosting sets. Refrigerate cakes frosted with milk chocolate or white chocolate Ganache. Serve at cool room temperature.
\o7 Ganache Butter Cream is a superb frosting and has a creamier texture than plain Ganache and is easier to use as a frosting for large cakes. A variety of cakes, from white cakes to chocolate cakes to nut cakes, benefit from this filling and frosting. Serve the cake at cool room temperature.
\f7 GANACHE
BUTTER CREAM
Ganache
1/2 cup unsalted butter, cut in pieces
Cool Ganache to room temperature. Whisk briefly until smooth. Cream butter in large bowl until very soft and smooth.
Add Ganache in 3 batches, beating constantly at low speed until mixture is smooth. Makes about 2 cups, enough to fill and frost 8- or 9-inch 2-layer cake.
Variation:
Milk Chocolate or White Chocolate Ganache Butter Cream:
Cool Milk Chocolate Ganache or White Chocolate Ganache to room temperature. Refrigerate, stirring occasionally, until cold and thickened but not set, 30 to 45 minutes. Continue as above.
\o7 A coating of chopped nuts provides a crunchy texture to complement the flavorful chocolate interior of chocolate truffles. I prefer to chop them with a knife rather than a food processor, so they form fine, fairly even pieces rather than a powder. Instead of rolling them in nuts, you can roll them in Dutch process cocoa, which has a more delicate flavor than regular cocoa.
\f7 EASY CHOCOLATE
TRUFFLES
Ganache
2/3 cup finely chopped pecans, walnuts, unsalted macadamia nuts or toasted almonds
Cool Ganache to room temperature. Cover and refrigerate, stirring occasionally, until very thick and firm enough to spoon out in mounds but not hard, about 45 minutes.
Using 2 teaspoons, spoon mixture in 3/4-inch mounds onto foil-lined tray, using about 2 teaspoons mixture for each. Cover and refrigerate until firm enough to handle, about 15 minutes.
Press each mound into rough ball and return to tray. Roll each ball until smooth between your palms, then return to tray. (Work quickly to avoid softening too much.) If truffles become very soft, refrigerate or freeze until slightly firm.
Roll each truffle into nuts, pressing so nuts adhere and truffle is well coated. Place on foil-lined baking sheet and refrigerate until firm. Makes about 20 (1-inch) truffles.
