Best 2 Lemon Ganache Recipes

Lemon ganache is a sweet and tangy dessert sauce that is made with lemon juice, cream, and white chocolate. It is often used as a glaze for cakes, tarts, and other desserts. Lemon ganache can also be used as a filling for pastries, or as a dip for fruit. This article will provide you with tips to prepare a delicious lemon ganache recipe that can be used for a variety of purposes.

Here are our top 2 tried and tested recipes!

LEMON GANACHE

Lemon Ganache image

Make and share this Lemon Ganache recipe from Food.com.

Provided by Bayen

Categories Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 4

Ingredients

8 ounces bittersweet chocolate (the really good stuff)
1 cup heavy cream
1 teaspoon lemon zest (more if you really like lemon)
2 teaspoons fresh lemon juice

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.

Nutrition Facts : Calories 412.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 3.9, Fiber 0.1, Sugar 0.3, Protein 2.5

CAYENNE GANACHE AND LEMON JELLY FILLED CHOCOLATE BONBONS

Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons image

Provided by Food Network

Categories dessert

Time 13h10m

Yield 30 pieces

Number Of Ingredients 13

Ingredients

10 ounces cream
1 ounce glucose
1/4 teaspoon cayenne pepper
12 ounces dark chocolate, chopped
2 ounces butter, room temperature
1/2 recipe Lemon Jelly, recipe follows
30 chocolate shells
Melted dark chocolate, for sealing
1/2 ounce pectin
23 ounces sugar
20 ounces lemon juice
2 ounces glucose
1/4 ounce citric acid

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.

Tips:

Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your lemon ganache. Use fresh lemons, real butter, and high-quality chocolate.
Be patient: Making lemon ganache takes time. Don't rush the process, or you'll end up with a grainy or lumpy ganache.
Pay attention to the temperature: The temperature of your ingredients is important when making lemon ganache. The cream should be hot but not boiling, and the chocolate should be melted but not too hot.
Stir constantly: Stir the ganache constantly while it's cooking. This will help to prevent it from curdling or burning.

Conclusion:

Lemon ganache is a versatile and delicious dessert that can be used in a variety of ways. It can be used as a filling for cakes and tarts, as a frosting for cupcakes and cookies, or as a dip for fruit and crackers. No matter how you choose to use it, lemon ganache is sure to be a hit.

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