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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