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Recipe: White Chocolate Amaretto Ganache


Ganaches are fabulous on all kinds of cakes… this ganache is one I came up with while trying to duplicate a “glaze” that was on a birthday cake Warren bought me one year… the cake was a white chocolate Amaretto cheesecake… I thought I died and went to heaven… it was fabulous!....

Even Bubba .. could smell it and wanted it… he looked at me like ... hand over the cake and nobody gets hurt...and after all it was my birthday and he does love me.. so the “boys”… Bubba and Duke got a bit of birthday cake that year…. I think Bubba thought he died and went to heaven too! Duke… well… Duke is Duke.. he loves sweets too… but he’s not over the moon for it like Bubba is…

Note: Picture is the ganache on a White Chocolate Amaretto No-Bake Cream Cheese Pie.

TIPS

I used Bakers White Chocolate… unwrapped each square and then diced it.

I heated the cream and butter in the microwave… I have an ancient microwave … so the time and setting will depend on your microwave strength… you can also heat them in a small pot on the stove… it’s just easier to put it in a measuring cup and nuke it.

This is very simple to make…. it will be very runny… let it cool to room temperature and it will be less runny… refrigerate it and it will thicken enough to be spreadable.

This is fabulous on cheesecake … try it!






Recipe: White Chocolate Amaretto Ganache

All you need:

6 ounces of white chocolate, chopped
½ cup heavy cream
1 ½ tablespoons unsalted butter, cut-up
½ -1 tablespoon Amaretto (to taste)

All you need to do:


Put the chopped chocolate in a large metal or heat proof glass bowl.

Measure the heavy cream into a 1 cup measuring cup… and add the butter.

Microwave until the butter and milk boil.

Pour the milk mixture over the chocolate and let sit for about 5 minutes until it’s mostly melted.

Use a cooking spoon and stir until smooth and chocolate has completely melted.

Add the Amaretto and stir well.

Let cool …. at room temperature pour over cake… it will run so be careful not to do too much at once. OR…

If you refrigerate it … it will be spreadable.

This makes enough for a 9 inch cake.

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