Lemon Ganache Recipes

LEMON GANACHE

Steps:

• Chop chocolate into small pieces and place in a heat safe bowl.
• Bring cream to boil on stovetop.
• Once cream in boiling pour over chopped chocolate.
• Add lemon zest and lemon juice.
• Stir from the inside out, making sure not to let in to much air.
• Stir till chocolate is completely melted.
• That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later.
• You can also substitute the lemon with orange.

CAYENNE GANACHE AND LEMON JELLY FILLED CHOCOLATE BONBONS

Steps:

• In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag.
• Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.
• Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.
• Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.

LEMON CREAM CHOCOLATE GANACHE CAKE

Steps:

• Complete directions:.
• Begin by making a Victoria Sponge Cake.
• 6 eggs separated, room temperature.
• 1 cup sugar.
• ½ tsp lemon flavouring.
• 1 tsp vanilla extract.
• Sift together:.
• 1 cup flour.
• 1 tsp baking powder.
• Beat egg yolks and ½ cup sugar until foamy and thickened.
• Beat egg whites until foamy. Add ½ cup sugar gradually until eggs are stiff. Slowly and gradually fold in flour and baking powder until almost completely incorporated into the egg whites. Fold beaten egg yolks into batter along with flavourings until well blended but do not over mix.
• Pour into greased and parchment lined 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely and cut each layer in half horizontally.
• Lemon syrup.
• Boil gently for about 10 minutes.
• Juice and zest of 1 lemon.
• 1/2 cup water.
• 1/2 cup sugar.
• Strain through a sieve and set aside to cool. Divide into 2 equal portions You can reserve the candied lemon zest to garnish the cake. Just spread it out on some paper towels and let it dry.
• Lemon Cream Filling.
• Scald 1 ½ cups whole milk in the microwave or on the stovetop along with the zest of 2 large lemons that has been very finely chopped. Microwave works best as there is no chance of burning the milk.
• Meanwhile, in a saucepan combine.
• 5 tbsp flour.
• 1/3 cup sugar and a pinch of salt.
• Over medium flame slowly add the scalded milk whisking constantly.
• Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto a slightly beaten extra large egg whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame. Stir in :.
• 2 tbsp butter.
• 1 tsp vanilla extract.
• Juice of 2 lemons.
• Cover and allow to completely cool in the refrigerator. When it has completely cooled, if a skin has formed on your custard, remove it before continuing.
• Whip to firm peaks.
• 1 cup whipping cream.
• 3 tbsp sugar.
• 1 tsp vanilla extract.
• Gently fold custard into the whipped cream. Do not over mix. Chill.
• For the Lemon Buttercream Frosting.
• ½ cup butter.
• 5 cups icing sugar.
• remaining lemon syrup.
• zest of one lemon finely chopped.
• milk.
• Combine icing sugar, butter and lemon zest together add lemon syrup and beat until smooth and has quite a thick consistency. Beat in a little milk of icing is too dense.
• To assemble your cake.
• Using a piping bag with just a coupler attached (no tip) pipe a ring of lemon buttercream frosting around the top edge of the first layer of cake.Fill the inside of the ring with the custard cream. Repeat for the next two layers and top with the last layer of cake. Using the remaining lemon buttercream frosting cover entire cake in a thin layer of icing. The cake must be completely chilled before covering with the ganache.
• Chocolate Ganache.
• 1 pound semi-sweet chocolate chips.
• 3/4 cup scalded whipping cream.
• Heat gently over boiling water until smooth with absolutely no lumps.
• Cover the entire cake with chocolate ganache that you can pour or spread over the entire cake. Decorate and garnish as desired.

DARK CHOCOLATE AND LEMON GANACHE TARTLETS

Steps:

• FOR PASTRY:
• Combine flour, powdered sugar and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add egg yolk, cream and vanilla. Process until moist clumps form. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
• Position rack in center of oven and preheat to 375°F. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Using plate as guide, cut out three 6-inch rounds. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough into pans. Fold in any excess dough; press to form double-thick sides. Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total. Freeze crust until firm, about 5 minutes.
• Place crusts on large baking sheet. Bake until light golden brown, about 20 minutes. Transfer to rack and cool crusts completely. Remove crusts from pans.
• FOR FILLING:
• Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in 1 tablespoon lemon peel. Divide chocolate among cooled crusts. Refrigerate tartlets until filling is set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl. Beat until soft peaks form. Spoon whipped cream into pastry bag fitted with star tip. Pipe cream decoratively atop tartlets. Garnish with lemon twists, if desired.