Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 30 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 60 grams Butter, Without Salt European Style
- 250 grams Cream, Fluid, Heavy Whipping, Unwhipped rBST free
- 50 grams Egg, Yolk, Raw, Frozen packaged pasturized
- 500 grams 61% Cocoa E.Guittard Semisweet Chocolate
- 50 grams Vanilla
- 1/4 teaspoon Cardamom ground
- 1/4 teaspoon Garlic, powder
- 1/4 teaspoon Ginger, ground
- 1/4 teaspoon Ginseng, ground
- 1/4 teaspoon Saffron, threads
- 1/8 teaspoon Nutmeg, Whole, Grated
- 50 grams Grand Marnier Liqueur
- 50 grams Amarula, Marula fruit Cream Liqueur
- 50 grams Passion Fruit Compound Hero Brand
Preparation
Place heavy cream into a sealable container and add Cardamom, Garlic Powder, Ginger Powder, Ginseng Powder, Saffron threads, and Nutmeg. Seal the container and shake to mix well then place in the refrigerator overnight. Next day strain cream through several layers of cheese cloth, into a microwave safe measuring cup and top off to 1/2 cup. Place 61% Cocoa E.Guittard Semisweet Chocolate in a large bowl. Cut butter into small chunks and place in the top of a double boiler. Add egg yolk to butter. Heat butter and egg over low heat stirring constantly until butter is completely melted and egg begins to thicken. Place cream in the microwave and heat just to boiling. Temper egg and butter mixture with hot cream until completely combined. Pour hot cream mixture over chocolate and let rest for 1 minute. Stir chocolate and cream mixture slowly from the center in small circles, working outward until all of the cream is incorporated into the chocolate and the mixture is smooth and shiny. Pour mixture into silicone ganache mold or into a 9X9 glass dish. Cover ganache with plastic wrap pressed tightly to the surface. Let ganache mixture rest in the refrigerator for 2- 4 hours or at cool room temp overnight. The remove the ganache from the mold or scoop from the glass dish with a #70 food scooper to form 1" balls about 24grams (3/4 oz) each and place on a baking sheet covered with parchment or wax papaer. Let molded or scooped ganache rest overnight covered with plastic wrap. Next day enrobe the ganache centers with tempered 72% Cocoa Bittersweet E.Guittard Couverture. Decorate with a 23k Gold dust or flake and a single Saffron thread.
