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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 60 |
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This makes sixty little cups... pick a good high quality chocolate..the better the chocolate the better the flavor and texture of these will be...you have two options one using a bittersweet chocolate and the other a semisweet chocolate. Read more ... This recipe is adapted from the joy of baking Ingredients:
8 ounces (226 grams) bittersweet or semisweet chocolate, coarsely chopped |
3/4 cup (180 ml) heavy whipping cream |
1 tablespoon alcohol (brandy, grand marnier, rum or bourbon) or 1 teaspoon pure vanilla extract (optional) |
2/3 cup (100 grams) almonds, toasted and finely ground plus 60 whole almonds to be used for garnish |
Directions:
1. Preheat oven to 350 degrees F (177 degrees C). Bake the almonds for 10 - 15 minutes or until the nuts are fragrant. Remove from oven Let cool. Remove 60 almonds to be used as garnish and then place the remaining cooled almonds in a food processor and process until finely ground. Set aside.
2. Coarsely chopped the chocolate and place in a heatproof bowl.
3. In a small saucepan bring the cream to a boil. Immediately, remove from heat and pour over the chopped chocolate. Gently stir the mixture until smooth and then add the alcohol (or vanilla extract) and finely ground almonds. Cover with plastic wrap and refrigerate the mixture until thick but not solid (about 30 minutes).
4. Transfer the mixture to a pastry bag fitted with a large plain tip and pipe the ganache into small candy cups until they are 3/4 full. Place a toasted almond on top of each cup. Chill the ganache cups until they are firm (about 1 hour).
5. Store in an airtight container in the refrigerator for several weeks or they can be frozen for a few months. Best served at room temperature.
6. Makes about 60 1-inch (2.54 cm) ganache cups.
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