Description
At Temper Chocolates and Confections, we use this delicious ganache as a filling for bon bons, but it may also be used to fill and frost cakes, cupcakes, cream puffs, and many other tasty desserts.
Ingredients
Scale
- 1 large lemon
- 5–6 leaves fresh basil
- 110 grams heavy cream
- 45 grams glucose
- 245 grams white chocolate (at Temper Chocolates and Confections, I use Cacao Barry white chocolate)
Instructions
- Zest and juice entire lemon. Set lemon juice (40grams) and zest aside.
- Weigh out the cream into a medium saucepan. Add basil and heat mixture until it comes to a simmer. As soon as it comes to a simmer, remove from heat and let steep for 10 minutes.
- Weigh out white chocolate into a medium sized mixing bowl.
- Strain the basil cream mixture with a fine mesh strainer into another medium saucepan. Add glucose to the mixture.
- Heat cream and glucose mixture until simmering, stirring continuously. Remove from heat as soon as mixture comes to a simmer.
- Pour half of cream and glucose mixture over the white chocolate in the mixing bowl. Let ingredients sit for 1 minute allowing chocolate to melt. Then stir until the cream is thoroughly incorporated into the chocolate. Add remaining cream and glucose mixture and continue stirring until shiny and smooth.
- Add lemon juice and incorporate with an immersion blender.
- For additional lemon flavor, add lemon zest to taste.
- Refrigerate if not using ganache immediately. Bring to room temperature when ready to use.