Ace This Floral Chocolate Ganache Recipe
Did you know you can add chopped flowers to your chocolate ganache or frosting to infuse your cake with delicate floral notes? Use flowers for this smooth, velvety chocolate ganache for a mild floral aroma
1.Introduction
Add some floral accents to your classic chocolate ganache to boost the depth of chocolate and to experience a kick of umami!
2.Ingredients
200g dark chocolate, finely chopped
1 cup heavy cream
2 tablespoons edible dried flowers (lavender, rose petals, or chamomile)
1-2 tablespoons honey or agave syrup (adjust to taste)
A pinch of salt
3.Crush Petals
Crush the whole flowers (if possible use a mortar and pestle to release their flavors). If you have edible flower petals, they can be used as is.
4.Heat Cream
Heat heavy cream over medium heat until it just begins to simmer. Remove it from the heat and add the crushed dried flowers to the cream.
5.Steep
Let the cream and flowers steep for about 15-20 minutes. Strain the cream
6.Add Chocolate
Place the finely chopped dark chocolate in a heatproof bowl and reheat the infused cream until it is hot but not boiling.
7.Add Cream
Pour the hot cream over the chopped chocolate and let it sit for a minute to melt the chocolate.
8.Stir
Stir the chocolate and cream mixture until it forms a smooth ganache and then stir in 1-2 tablespoons of honey or agave syrup and add a pinch of salt to enhance the flavors.