Chocolate Orange Ganache Frosting-ice cream topping-fondue
makes 3 cups
1 1/2 cups heavy (whipping) cream
1 vanilla bean split lengthwise (Madagascar bean best-at Treasure Island-$3.50 per bean)
12 oz. bittersweet chocolate (Lindt recommended, Ghiradelli will give it more caramel flavor)
2 tablespoons Grand Marnier
1 teaspoon grated orange zest

1. In a medium saucepan, combine the cream and vanilla bean and bring just to a simmer over medium heat. Remove from heat and let stand 5 min.
2. Using the point of a sharp knife, scrape the seeds from the vanilla bean into the cream. Discard the bean bean can be washed and dried and put into a container with sugar & refrigerated a few days to get vanilla sugar). Reheat the cream until very hot, but not simmering. Remove from the heat, add chocolate to cream and let stand 1 min. Add orange zest and Grand Marnier and whisk until smooth.
3. Transfer the ganache to a medium bowl. (If vanilla bean was not used, add a teaspoon off vanilla here). Place bowl in a larger bowl filled with ice water, taking care not to let the water splash into the ganache. Gently stir the ganache with a wooden spoon until until it is cool and just beginning to thicken. You may also refrigerate the ganache for 30 min., just until cool and beginning to thicken. Do not allow it to get too hard. Remove the bowl from the water. Using a thin-wired whisk, beat 15-30 sec., just until soft peaks form. Do not be tempted to over-beat the ganache or it will become grainy. Spread immediately onto your favorite cake.
4. For ice cream topping: Prepare recipe through step 2 and use warm or slightly cool.
5. For Fondue:Prepare through step 2 and transfer to a fondue pot over a portable warmer.

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