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16 answers 5990 views
21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

always good to define what you have with ingredients! is it chocolate and cream, choc and butter? both those can be refrigd or frozen and used in future. if it's like my ganache, it is essentially the same recipe as for truffles. so it could be divided up and flavored separately and rolled into truffles.....

74402dcc d340 465d 94ab e55b9a2faa01  prof
added over 2 years ago

it's taking up space in my fridge, choco butter and cream! sorry! Any idea on how long it will keep?

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amysarah

amysarah is a trusted home cook.

added over 2 years ago

I've made a large batch of chocolate truffles for a birthday party, and frozen them a good month ahead. They were fine. (Freeze separately on a wax paper lined sheet pan, then into airtight container or freezer bag. I didn't roll/coat them in cocoa until I defrosted them.) Hope that helps.

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ChefJune

June is a trusted source on General Cooking.

added over 2 years ago

I would make truffles.

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Pegeen

Pegeen is a trusted home cook.

added over 2 years ago

Was also just thinking there must be an interesting way to use ganache in a mousse, but I don't make mousse enough to know the chemistry issues probably involved in that. Or in ice cream, if you have an ice cream maker.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

pegeen, you are so funny! thank you for my day's guffaw!

you can form the truffles and freeze them or freeze the mixture and spoon into frozen balls as needed (particularly good technique in the heat of summer). Lasts forEVER in frzr. you could also add some cornstarch mixture to it and use to fill croissants. and make a pie crust, spread with softened ganache(aas is or add liquer like amaretto or grand marnier and/or nuts) and top with fruit and or whipped cream... Or use as a filling for sandwich cookies or ice cream sanwiches.

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Pegeen

Pegeen is a trusted home cook.

added over 2 years ago

LBF, glad if you had a giggle! I enjoy this site so much, myself.

I love the idea of freezing the ganache and using later to spread on top of a tart crust, before adding fruit. I sometimes use almond paste for that but chocolate ganache would be even more elegant with strawberries or raspberries.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Ganache freezes beautifully.

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

You could also make the most exquisite hot chocolate ever. Or mount it into buttercream. Or chop it up & add it to brownies, cookies, muffins, scones. Really, the possibilities are endless.

4c6ea460 9217 4186 b96b 8efb72cb6e32  twitter avi
added over 2 years ago

I like pegeen's answer. I was just going to say grab a spoon, but the addition of Downton Abbey is the cat's pyjamas!

13405de5 e3d6 47f7 abc6 98dd0668e19e  stringio
added over 2 years ago

I also agree with just grabbing a spoon. But truffles would be great too. In the past I made some kind of truffles and rolled them in oreo cookie crumbs! Oh that is making me want dessert right now.

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creamtea

Lisanne is a trusted home cook.

added over 2 years ago

Send it to me.

74402dcc d340 465d 94ab e55b9a2faa01  prof
added over 2 years ago

Thanks all! I ended up reheating with a smidge of orange zest and grandmarnier before pouring into little premade tartlets and topped each with a slice of candied orange peel.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

And you didn't invite us over???!!

B2c12602 4168 4c06 9494 424c387ffbe6  tomato face
added over 2 years ago

I would also go with the spoon method, but add some banana slices! That just sounds like my happy place.