Whipped Chocolate Orange Ganache
almost 4 cups
5 minutes + 1 hour chilling time
- 2 cups (500 ml) heavy cream
- ⅓ cup + 2 tbsp (99 g) Redpath® Dark Brown Sugar, packed
- ½ tsp (1 g) ground cardamom
- ¼ tsp (2 g) salt
- 1⅓ cup (227 g) unsweetened chocolate, finely chopped
- 4 tsp (8 g) orange zest, finely grated
In a small pot, combine heavy cream, the Redpath® Dark Brown Sugar, ground cardamom, and salt. Place over medium heat and bring to a simmer; do not boil. Stir to dissolve sugar.
In a medium heatproof bowl, place the finely chopped unsweetened chocolate with the orange zest. Pour the hot cream over the chocolate. Let sit for 2 minutes.
With a whisk, slowly stir the cream into the chocolate until mixture is homogeneous and glossy.
Gently place a piece of plastic wrap onto the surface of the ganache. Place into the fridge to chill; at least 1 hour.
Once ganache is chilled and cold to the touch, use a handheld mixer and whip the ganache on medium to medium-high speed until mixture is pale in colour. Alternatively, scrape the ganache into the bowl of a stand mixer, and using the whisk attachment, whisk until pale in colour. Do not over whip as this will result in a grainy filling.
Place into a piping bag fitted with your desired tip, and pipe into cream puffs, onto cupcakes, or use as a frosting or filling in cakes.
*Switch out the cardamom and use cinnamon, nutmeg, and/or cloves, or omit entirely.
*Experiment using different zests (lemon, lime, grapefruit).
*If a sweeter ganache is desired, add an additional tablespoon (14 grams) of Redpath® Dark Brown Sugar to the heavy cream when heating.
Related recipe: Cardamom Choux Pastry