Recipe: Delicious Easy Foolproof Ganache Shell

Easy Foolproof Ganache Shell. Transfer the shell to a wire rack to cool completely before filling with ganache. Make the ganache filling: Place the chopped chocolate into a medium-size bowl along with kosher salt and vanilla. Traditional method: Place the chocolate in a medium heatproof bowl.

You may need to fill from both sides to fill entire shell. Simple Chocolate Ganache: In a microwave-safe bowl, add cream and chocolate chips. Let them cool completely before removing the shells from the parchment paper or silicone mats. You can have Easy Foolproof Ganache Shell using 6 ingredients and 13 steps. Here is how you cook that.

Ingredients of Easy Foolproof Ganache Shell

1. It's 100 grams of Chocolate.
2. It's 50 ml of Heavy cream.
3. You need 100 grams of Coating Chocolate.
4. It's of (If you like).
5. It's 1 of Liqueur (Orange curaçao is recommended).
6. You need 1 of Decorating pen, silver dragée or etc..

Meanwhile, make the ganache by combining the chocolate chips and cream in a medium microwave-safe bowl. Perfect for spreading on cakes and piping cupcakes or even icing brownies and cookies. I am so happy to finally add this recipe to my growing collection of Frostings and Fillings. It's so delicious that I can eat it by the spoonfuls.

Easy Foolproof Ganache Shell instructions

1. Finely chop the coating chocolate. (Put the chocolate in a bowl over hot water to melt. (It is convenient to use store-bought coating chocolate!).
2. Scoop a little amount of the melted chocolate into silicone molds with a spoon or etc. Rotate to apply a thin coat evenly..
3. Rest in a cool place to harden. Keep the extra chocolate because you need it later..
4. Chop 100 g of chocolate. Heat heavy cream in a small pan until just before boiling..
5. Add the chopped chocolate to the heated heavy cream. Stir and melt the chocolate completely. If it doesn't melt enough, put the mixture in a bowl over hot water to melt..
6. Add the mixture to the mold filling about 90% full. Tap the mold on the table to smooth out the surface..
7. Add the extra coating chocolate you saved at Step 3 and fill to the top. Smooth out the surface, and cool to harden..
8. Take out of the mold once the inside hardens! You've made beautiful chocolates that are crispy outside and smooth inside..
9. If you want to add liqueur, pour into the completely melted chocolate at Step 5. Add liqueur gradually teaspoon by teaspoon, and mix well..
10. I used silicone molds sold at the 100 yen shop. They sell heart, star, oval, round and square shaped molds..
11. Draw a pattern with a decorating pen in different colors before Step 2 if you like. The chocolates will look cuter..
12. Like these!!.
13. They are made in rose shaped molds. The recipe is same..

Hi Gurit, the ganache will thicken more as it stands. It depends on how thick you want it to be when putting it between cake layers - if you let it stand a little longer or even wait until the next day, you can spread it on thicker or if you wait until the next day, you can whip it with an electric hand mixer and it will become like a whipped chocolate frosting that is easy to spread. For the best tasting ganache, I recommend using semi-sweet chocolate. Stirred until smooth, silky, and shiny, ganache is a staple in any baker's kitchen. It's not only easy and quick, it's uniquely versatile.