Recipe: Yummy Chocolate Ganache & Strawberry Daifuku for Valentine's Day

Recipe: Yummy Chocolate Ganache & Strawberry Daifuku for Valentine's Day Delicious, fresh and tasty.

Chocolate Ganache & Strawberry Daifuku for Valentine's Day. Chocolate ganache, that amazing chocolate concoction we use for everything from truffles to glazes and layer cakes, is a simple enough thing. After all, it's just cream and chocolate, right? This Chocolate Ganache is so easy to prepare with only two ingredients - chocolate & heavy whipping cream!

Chocolate ganache is simple and delectable dessert topping.

Reviews for: Photos of Chocolate Ganache.

Chocolate ganache (pronounced geh-Nahsh) is a basic pastry component made up of only two ingredients: melted chocolate and cream.

You can have Chocolate Ganache & Strawberry Daifuku for Valentine's Day using 14 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Chocolate Ganache & Strawberry Daifuku for Valentine's Day

1. You need of <Batter>.

2. It’s of ☆Shiratamako.

3. Prepare of ☆Jyoshinko.

4. It’s of ☆Caster sugar.

5. You need of Water.

6. It’s of Salt.

7. Prepare of Food Coloring (red).

8. Prepare of good amount for handling the mochi Katakuriko.

9. It’s of <Ganache>.

10. You need of Heavy cream.

11. You need of Baking chocolate = equivalent to 2 chocolate bars' worth.

12. Prepare of Mizuame.

13. Prepare of Liquor (optional).

14. It’s of Strawberries.

This rich chocolatey mixture is incredibly versatile and can.

Ganache (/ɡəˈnɑːʃ/; French: [ganaʃ]) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.

Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate.

Ice your favourite cakes and bakes with this decadent ganache.

Chocolate Ganache & Strawberry Daifuku for Valentine's Day step by step

1. Put the shiratamako into a heat-resistant bowl. Crumble the powder with your fingers. Then add in the jyoshinko, caster sugar, and salt. Whisk together..

2. Add in half of the water to the dry ingredients and mix until well incorporated before adding another half. Dissolve the mixture into the water, being careful not to form clumps. At this point, the mixture will be silky smooth..

3. Dissolve the red food coloring in a little bit of water (not listed) and add to Step 2. Mix well..

4. Hull and wash the strawberries. Pat dry well..

5. Make the ganache cream. Warm the heavy cream in a double boiler. Add the baking chocolate (or finely chopped chocolate bar) and slowly melt. Once melted, add the mizuame. The mixture will become shiny. Add liquor if you prefer..

6. Cover a small metal tray (but large enough to line up 15 strawberries, as seen in the photo at Step 7) with plastic wrap in a way thats easy to remove later. Pour in the ganache..

7. Once the ganache has cooled slightly, line up the strawberries..

8. Chill in the refrigerator for 1 hour, until the ganache hardens. Since the strawberries will be wrapped in the chocolate later, be careful not to let them chill too long because the ganache will become too hard..

9. Use a scraper or something similar to divide the ganache into 15 portions, then wrap up the strawberry as shown in the photo..

10. Spread the mochi on your palm and wrap the strawberry in it with the pointy end facing down. Once its sealed closed, dust with katakuriko one more time and place it in a cupcake liner..

11. Microwave at 600 W for 4 minutes then stir with a whisk. At this point its not really that warm. Microwave for 2 minutes. Switch to a heat-resistant rubber spatula. Now the mixture will be warmed in some places, but not all the way through. Microwave for another 2 minutes. Now the mixture will be piping hot and sticky. Lastly, mix very well with a rubber spatula..

12. Plop the piping hot Step 11 onto the tray with katakuriko from Step 10. Flatten and stretch it out with a spatula. Divide it into sections using a scraper or something similar..

13. Since ganache has a gluing effect, I spread the katakuriko on the outside, but if youre just using anko, it will lose it's stickiness, so it's unnecessary..

14. Once the hot mochi mixture has cooled down a bit, hold it in the palm of your hand and wrap it over the ganache covered strawberries. If you do this while the mochi is too hot, the ganache will melt. Its a good idea to cover your hands with katakuriko while wrapping. Obviously, since my hands were busy, I couldn't take a photo of this process..

15. Spread the mochi on your palm and wrap the strawberry in it with the pointy end facing down. Once its sealed closed, dust with katakuriko one more time and place it in a cupcake wrap..

16. Let it cool for a little while to let the ganache settle, and then enjoy. Theyre also super chewy the next day..

A blend of dark chocolate, sugar and double cream, it's a heavenly.

Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring.

HOW TO MAKE CHOCOLATE GANACHE - DRIPS, GLAZE IT, SPREAD IT Chocolate ganache is the most versatile frosting you can make for any cake, cupcake or dessert.

Chocolate ganache is a quick and easy dessert topping!

Used as both pourable or piped.