How to Make Chocolate Ganache With Fruit Puree


Chocolate ganache is a thick icing that can be used as a filling or topping for various desserts. Pastries are particularly delicious with a fruity chocolate ganache. The ganache process is fairly simple, and adding a fruit puree to change the flavor is equally easy. The key is to find the balance between fruit puree and cream, so that the chocolate will still set in a ganache form. Try a wide variety of fruit purees, from tropical fruits like mango or papaya, to more traditional fruit and chocolate pairings such as raspberry or orange.

Things You'll Need

  • Measuring cup
  • Heavy cream
  • Saucepan
  • Spoon
  • Bittersweet chocolate
  • Knife
  • Fruit puree
  • Measure out your ingredients. You’ll need 2 parts bittersweet chocolate to 1 part cream for a basic chocolate ganache. Replace one quarter of the cream with fruit puree, but keep all three ingredients separate for the time being.

  • Heat the heavy cream in a small saucepan on low heat, stirring occasionally to prevent scorching.

  • Chop the bittersweet chocolate into small pieces. This will allow it to melt more evenly in the cream.

  • Add the chocolate and the fruit puree to the hot cream. You’ll want to continue to stir the mixture as the chocolate melts, so that the fruit puree and chocolate thoroughly blend with the cream and don’t scorch in the pan.

  • Remove the pan from heat when the chocolate is fully melted and use as desired on or in your dessert of choice.

Tips & Warnings

  • Try making a lighter ganache, similar to a mousse, by adding more cream and fruit puree and whipping the mixture, for frosting cupcakes or cakes.
  • You can also use fruit jams, curds or even fruit juice in a chocolate ganache. You may need to play with the ratios at first to get the consistency right.

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