Hey -
Some of the recipes call for a liquor of some kind. Does anyone know if this is specific to "pure" liquor, or can you use just any flavor of whatever you got? (i'm thinking Kahlua).
Also, is this going to get "stiff" enough to use as filling for a cake? TIA.
I know you can infuse with liquor, but I am not sure how much, which kinds either-sorry. Yes you can use ganache for filling, make sure you let it cool all the way down, and it will set up eventually, also it depends on your cream to chocolate ratio. The more chocolate you have the stiffer it will be. There is a lot of great info on ganache on the www.baking911.com site-you might want to check it out. I usually use one bag of chocolate chips (60% cocoa ghiradelli-yum) which is about 12 oz to 3/4 cup cream and 1/4 butter and it sets up fine for filling
I copied this from www.baking911.com
NOTE: Ganache can be made with just two ingredients: chocolate and cream. But, optional ingredients can be added in for flavor, richness and a smooth texture. I like to add in all three:
1/4 cup light corn syrup -- for light sweetening and smoothness and shine.
4 tablespoons (1/2 stick) unsalted butter, softened (for flavor and richness) - Butter that is too soft or melted will result in a creamy texture. To prepare it for mixing, let butter stand at room temperature until softened but still cool. Add the butter in chunks until combined during the mixing stages.
1 teaspoon instant espresso powder and 1 tablespoon Kahlúa or any liqueur or 2 teaspoons vanilla extract
Maybe that helps
Thanks, I went to that website, but didn't see any mention of Kahlua. I guess I will have to "search deeper". Thanks.
Did you see the above quote? (near the bottom) Kaluha is mentioned specifically.
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