Liqueur Ganache

Preparation info

  • Difficulty


  • Yield:

    120 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 180 g 6 oz 25%
Glucose syrup 60 g 2 oz 7%
Dark chocolate, unmelted, tempered, chopped 430 g 15 oz 60%
Butter, soft 20 g 1 oz 3%
Spirit or liqueur 30 g 1 oz 5%
Batch Size 720 g 25 oz 100%
Dark chocolate, melted, tempered, for precoating as needed
Garnish for finishing as needed


  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  5. Stir the softened butter into the ganache, taking care that no lumps of butter remain.
  6. Stream in the spirit or liqueur, stirring until the mixture is homogeneous.
  7. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.
  8. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.
  9. Pipe as desired. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.
  10. Precoat the piped ganache in the tempered dark chocolate by hand-dipping.
  11. Finish as desired.