Liqueurs and other alcoholic beverages are popular ganache flavorings. When adding alcohol to a cream ganache formula, use 10 to 20 percent of the volume of cream. As these liquids increase the total water content in the ganache, butter can be added to increase the fat content, as described above for fruit and vegetable purees. The chocolate in the ganache formula may also need to be increased (see pages 111 and 112).
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