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.
Author:Anna Martinez at Temper Chocolates and Confections
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)
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.